This generous grilled rib-eye pairs smoky char with a deeply reduced master stock jus and fragrant spring onion oil. A Chin Chin favourite designed for sharing, it’s a refined take on steak night entertaining.
LifestyleGrilled Rib-Eye from Chin Chin
Next ArticleGrilled Rib-Eye from Chin Chin
30 June 2026
Serves: 4
Ingredients
- 1 x 1–1.2kg bone-in beef rib-eye or tomahawk steak
- Salt and pepper, to season
- 2 cups master stock
- 1 bunch spring onions, trimmed
- Spring onion oil, to serve
Method
- Remove the steak from the fridge 30 minutes before cooking to bring to room temperature. Season generously with salt and pepper after 15 minutes.
- Place the master stock in a saucepan over medium heat and reduce by half until rich and glossy.
- Preheat a barbecue or chargrill pan to high heat. Cook the rib-eye for 2–3 minutes on one side, then flip and repeat. Continue grilling over a total cook time of 8–12 minutes for medium rare, turning regularly to create a charred lattice effect. Place the spring onions beneath the steak for the final 2 minutes of cooking.
- Rest the steak for at least 10 minutes before slicing.
- Arrange on a serving platter, spoon over spring onion oil and the reduced master stock jus, then serve with the grilled spring onions.
Address: 125 Flinders Lane, Melbourne VIC 3000
Instagram: @chinchinmelbourne
Website: https://www.chinchin.melbourne/
CHIN CHIN COOKBOOKS: https://www.shop.chinchinrestaurant.com.au/
