Recommendations · Beer and food

Grilled rib-eye with Brouwerij Eleven Dikke Jozef

Rib-eye that gets a dark crust in a scorching hot pan, with a baked potato and chive cream alongside. Next to it a heavy porter.

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Bottle of Brouwerij Eleven Dikke Jozef, beer

From the shelf

The bottle

Brouwerij Eleven Dikke Jozef comes from Brouwerij Eleven in the Netherlands and is a porter of 10 percent by volume. The bottle holds 33 centilitres. A porter is dark and brewed with roasted malt; that gives notes of coffee, chocolate and toasted bread, and at this weight a warm, full finish comes with it.

Brouwerij Eleven Dikke Jozef

The combination

Why this works together

The dark crust on a rib-eye forms because proteins and sugars change colour in the heat; the same happens in the brewery when malt is roasted. That is why you recognise in the beer what happened in the pan. The fat running through a rib-eye is cleared away by the alcohol and bitter finish of a porter, so the second bite is no heavier than the first.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 15 minutes
  • Type main course

What you need

  • 4 rib-eyes of about 250 grams
  • 4 large floury potatoes
  • 100 grams of butter
  • 200 milliliters sour cream
  • 1 bunch of chives, finely chopped
  • 2 tablespoons sunflower oil
  • 2 sprigs of thyme
  • 2 cloves of garlic
  • coarse sea salt and freshly ground black pepper

How to make it

  1. Preheat the oven to 200 degrees. Prick the potatoes all over, rub them with oil and salt and bake them for 1 hour on the rack.
  2. Take the meat out of the fridge an hour before use; cold meat straight from the fridge overcooks on the outside before it is warm inside.
  3. Pat the rib-eyes dry and season them generously with salt.
  4. Heat a heavy frying pan until it almost smokes and add the meat; fry it for 3 minutes without touching it.
  5. Turn the pieces over and fry them for another 3 minutes on the other side.
  6. Add the butter, the thyme and the crushed garlic and spoon the foaming butter over the meat for a minute.
  7. Put the rib-eyes on a warm plate and let them rest for 8 minutes, otherwise all the juices run onto the board.
  8. Cut the potatoes open, spoon sour cream with chives into them and grind pepper over the meat.

In the glass

Serving

Pour at 10 to 12 degrees into a bulb-shaped glass and do not fill it more than a third, so that the aroma can gather in the glass. Keep the last sediment in the bottle.

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