Club Steak Snack Board

Steak, cheese and bread…what more do you need? This club steak sharing board is a refreshing take on the usual cheese platter or charcuterie board. It is the perfect snack for entertaining or part of a tapas meal. Spread the melted Camembert cheese on toasted crostini and top with ribeye, tomato slices and fresh basil.

Club Steak Snack Board

Recipe

Preparation: 5 minutes

Cooking: 15 minutes

Ready in: 20 minutes

Variations: Substitute club steak with boneless ribeye or fillet on the bone

Servings: 2

Tips: Turn this into a steak charcuterie board for entertaining by bulking up on steak, different cheeses, olives, marmalades, crackers, grapes, etc.

INGREDIENTS

+-600g ribeye steak bone-in (club/cowboy steak)

2 Tbsp butter

Olive oil

Salt and freshly ground black pepper

1 250g camembert cheese

1 small french baguette

Handful cherry/rosa tomatoes

Fresh basil leaves, for garnish

METHOD

1. Preheat the oven to 180°C/350°F.

2. Slice the French loaf and spread onto a baking tray, leaving a small space open for the cheese. Generously drizzle over olive oil and season with salt and thyme sprigs.

3. Remove the camembert from its outer packaging, leaving it in its box or foil (or remove and wrap in tinfoil) and place on the tray next to the bread.

4. Bake the bread and cheese in the oven for 10 to 15 minutes or cook until bread is golden and toasted (turning the bread halfway through) and the cheese is melted and the top is slightly puffed up.

5. Lightly coat the ribeye steak in olive oil and generously season with salt and pepper.

6. Add a splash of olive oil and the butter to a smoking hot frying pan and depending on the thickness of the steak, cook on a medium-high heat for approximately 5 minutes on each side for

medium-rare. To evenly brown all sides of the ribeye continuously spoon the hot butter from the pan over the beef whilst cooking; this French technique is called arroser which means ‘to baste’.

7. Leave the meat to rest for half its cooking time before slicing to ensure it is moist, tender and juicy.

8. Spread out the slices of steak over the board, alongside the oozing camembert cheese, golden crostini and fresh tomatoes and basil. Season with salt, pepper and a drizzle of olive oil.

Recipe development and food styling for Karan Beef.

Photographed by Hendrik Steytler.