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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep10 - Rib Eye Steak with Celeriac Mash and Lapsang Souchong Barbeque Sauce

Team:JP & Nelly


Prep:20 mins

Cook:45 mins




4 x 300g rib eye steaks on the bone

grilled asparagus, to serve



1 tbs Lapsang Souchong tea leaves

1 tbs smoked paprika

2 tsp cayenne pepper

2 tsp brown sugar

2 tsp garlic powder


Celeriac Mash

50g butter

250ml milk

1kg celeriac, peeled, coarsely grated

2 cloves garlic, chopped

2 tbs finely chopped fresh thyme

400g potatoes, halved


Lapsang Sauce

2 tsp Lapsang Souchong tea leaves

100ml boiling water

25g butter

1 small brown onion, finely chopped

2 cloves garlic, crushed

1 tbs smoked paprika

2 tbs Worcestershire sauce

1 tbs honey

1 tsp apple cider vinegar

1 tbs Dijon mustard

150ml thickened cream



  1. To make rub, grind tea in a pestle and mortar to form a powder. Place in a large bowl with remaining ingredients. Add beef and turn to coat. Set aside to allow meat to come to room temperature.
  2. To make mash, place milk, butter, celeriac and thyme in a saucepan over medium-low heat. Bring to a simmer. Simmer, covered, until celeriac is very soft. Cool slightly. Blend mixture in small batches until smooth. Pass through a fine sieve.
  3. Meanwhile, place potatoes in a saucepan of cold salted water and bring to the boil. Boil gently until tender. Drain and allow steam to evaporate. Mash until smooth. Season. Add celeriac mixture. Mash to combine.
  4. To make sauce, combine tea and the water in a cup. Set aside to infuse for 10 minutes.
  5. Melt butter in a deep frying pan over medium heat. Cook onion and garlic until soft, but not coloured. Stir in paprika. Add strained tea. Whisk in remaining ingredients. Bring to a simmer. Simmer until for 5 minutes. Strain.
  6. Brush steaks with oil. Heat a frying pan over medium-high heat. Cook for about 4-5 minutes on each side or until internal temperature has reached 55C (medium rare). Transfer to a warm oven tray and cover with foil to rest for 15 minutes. 
  7. Serve sliced steak with mash, asparagus and sauce.



  • We sliced our steak and served it off the bone. You could however leave it on the bone if preferred.
  • If you are cooking for more than four people or your steaks are particularly thick, you may wan to sear them and then finish cooking in a moderate oven.