Rib Eye Steak with Caramelized Onions by Peter Ward


Flash fried Tipperary grass fed rib-eye of prime Hereford beef with a seasoning of foraged west coast seaweed and Atlantic sea salt, sweet caramelized onion with mature Cashel Blue cheese, a local leaf salad with honey mustard salsa and Irish griddle bread. Delicious!



  • One 8oz Irish Hereford ribeye.
  • A fist full of wild Irish Dillisc or any other seaweed
  • Sea salt
  • Pepper
  • Cider vinegar
  • Brown sugar


  1. Place an ounce or two of the seaweed in a pestle with the sea salt and grind.
    Just before cooking season the steak with this.
  2. Take one cup chopped raw onion and fry gently with 2 tablespoons Irish cider vinegar and one teaspoon pure unrefined brown sugar.
    Fry gently until golden brown and reserve .
  3. Place the seasoned steak on a hot pan with a little rape seed oil and fry for 5 mins on both side. When cooked remove from heat. Place cooked onion onto the same pan and simmer gently with one tablespoon Cashel blue cheese.

Salad dressing:

  1. Take 6 fluid ounces of rapeseed or olive oil and 2 fl ounces of cider vinegar plus one teaspoon Dijon mustard and one teaspoon Irish honey.
  2. Season with some salt and pepper .
  3. Place all ingredients in a jam jar with a lid and shake well.
  4. Place the steak on the plate and serve the Cashel blue onion beside it.
    Serve with some griddle bread.

Irish griddle bread:


  • 11 oz plain white flour.
  • 7.5 fluid oz ounces buttermilk.teaspoon of butter.
  • Half a teaspoon salt and half teaspoon soda.


  1. Place plain flour in a bowl mix in salt and soda
  2. When well mixed add in butter and blend evenly.
  3. Make a well in the middle and add in buttermilk.
  4. Stir gently with your hand and form into a ball.
  5. Gently flatten and place on a hot griddle for about 8 minutes .
  6. Turn over and cook the other side for 8mins..
  7. The bread should sound hollow when tapped .