A showstopper in 30 minutes flat. It doesn’t take long to prepare a juicy ribeye with robust, meaty flavour, coupled with savoury wild mushrooms on the side—and we’ll show you how to do both simultaneously! Give your dish that special something with a fresh dip of parsley foam to compliment the boldness of the plate.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Serves 2

    Ingredients Needed:

  • New Zealand Ribeye Steaks
    - 2 Steaks

  • Olive Oil
    - 1 Tablespoon

  • Black Peppercorns, Coarse
    - 1 Tablespoon

  • Coarse Sea Salt
    - Quantity to taste

  • Assorted Wild Mushrooms 
    - 225 Grams

  • Truffle Oil
    - 1 Tablespoon

    Parsley Foam:
  • Fresh Parsley, Thick part of stem removed
    - ½ Bunch
  • Garlic  
    - 1/2 Bulb

  • Salted Butter, Slightly Melted
    - 56 Grams

  • Water
    - 2 Tablespoon
  • Lemon Juice
    - 1 Tablespoon
  • Coarse Sea Salt
    - Quantity to taste


  1. Preheat oven to 205°C. Season Ribeye with salt and coarse pepper.

  2. Heat olive oil in an oven-proof skillet over medium-high heat.

  3. Sear steaks for 3 minutes on each side, place in a baking tray and transfer to oven. Roast for 8-10 minutes or until it reaches an internal temperature of 52°C for medium-rare. Remove and tent with aluminum foil to rest.

  4. While steak is in the oven, add truffle oil to the searing pan and cook the wild mushrooms for 2 minutes over medium heat. Add salt and pepper to taste.

  5. Prepare the parsley foam. Blanch parsley in boiling water for 10 seconds and immediately place in cold ice water. Drain and place in a blender with water. Place parsley in a kitchen towel and squeeze the parsley juice into a bowl.

  6. Slightly melt butter over low heat in a saucepan add garlic and salt. Place parsley juice and lemon juice in a blender and with the motor on high, pour in the butter in a stream to make parsley foam.

  7. Slice the steaks and serve with mushrooms and parsley foam on the side. *USDA recommends cooking beef to a minimum internal temperature of 63°C.



Recipe & Images Adapted from Wild Fork Food.