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BBQ ribeye with onion cream and asparagus

Stony River Beef Ribeye Recipe


  • 200g Stony River Black Angus ribeye, trimmed
  • Generous pinch of salt
  • 50g whipping cream
  • 5g onion powder
  • 5ml lemon juice
  • 1 purple potato
  • 30ml beef jus
  • 3 individual asparagus


  1. For the Stony River Black Angus ribeye:

  2. Begin by trimming the Stony River Black Angus ribeye as required, then portion the into 200g steaks. Season on both sides, to start building the flavour.

  3. It’s important to bring the steaks up to room temperature before cooking—this should take about 20 to 30 minutes. 

  4. While the meat is sitting, prepare the onion cream. Vigorously whip the cream and fold the onion powder through. Give it a generous season with a squeeze of fresh lemon juice and salt to taste. Place aside.

  5. Wash and scrub the potato, then evenly slice into thin chips and place in a bowl of ice water. Heat a deep fryer to 150°C. Fry the chips until crisp and golden. Strain the fat off the potatoes, and season the chips with a shake of salt.

  6. Fire up your BBQ. Once it’s up to temperature, flame grill your steaks, flipping once. Cook to your liking—we suggest medium rare. Rest the steak well before slicing into thick strips

  7. While the meat is resting, prepare the asparagus. Peel and season the asparagus, brush lightly with oil, season and place on the BBQ until cooked through and beautifully charred.

  8. Transfer the cream to whipped cream dispenser and gently swirl into a buoyant peak onto the plate. Arrange a trio of chips on top. Add sliced steak strips, asparagus, and pour on the jus at service. .

  9. For the Jus: See separate recipe