This is a dish for all steak enthusiasts, featuring a succulent, tender steak and a fluffy, truffle mash to mop up the sweet red wine jus.
Preheat oven to 180C.
For the Roasted Garlic, cut the bulb of garlic in half widthways and place onto a square of foil. Drizzle garlic with olive oil and season with salt and pepper. Enclose foil tightly around garlic and place onto a small oven tray and bake for 50 minutes until soft. Remove from oven and set aside.
For the Rib Eye, trim the steak and French the bone and set aside. Reserve trimmings for the Red Wine Jus.
For the Red Wine Jus, heat a large frypan over high heat. Add olive oil and when hot, add shallots, carrots, celery and garlic to the pan and cook, stirring, until well caramelised, about 5-6 minutes.
Add the peppercorns, thyme and bay leaves to the pan. Add the Shiraz and bring to the boil. Reduce the heat to medium and simmer until the wine has reduced by two thirds.
Add the stock and simmer until liquid has reduced by two thirds.
Pass liquid through a fine sieve into a small saucepan, cover to keep warm. To serve, reheat sauce gently, season with salt and add sherry vinegar, to taste.
For the Truffle Mash Potato, place potatoes and a little salt into a small saucepan, cover with water and place over high heat. Bring to the boil and cook until the potatoes are tender and pierce easily with a knife. Drain in a colander then pass the potatoes through a ricer into a clean bowl.
Add the cream and butter and mix well until creamy and smooth. Add the truffle oil and then add the shaved truffle into the mash, to taste. Season generously with salt, to taste.
For the Parsley Oil, bring a medium saucepan of water to the boil. Prepare an ice bath in a medium bowl.
Blanch the parsley leaves in the boiling water for 3-5 seconds, remove from the water and place into the ice bath until cold. Drain parsley leaves and pat dry with paper towel.
Place the parsley leaves and grapeseed oil into a food processor and process for 1 minute until parsley is finally chopped and the oil is bright green. Strain through a muslin lined sieve into a bowl then transfer the oil into a squeeze bottle and set aside in the fridge until required.
To cook the Rib Eye, increase oven to 220C. Place a griddle pan onto high heat.
Once the pan is very hot, season the rib eye generously with salt and pepper.
Add the steak to the hot pan and fry for 90 seconds on each side. Add the butter, thyme and garlic to the pan and when butter has melted, use a spoon to baste the steak.
Turn the direction of the steak on the pan to create a criss cross pattern on each side.
Transfer the pan to the oven and insert an oven safe temperature probe with an external reader into the thickest part of the steak.
Once the temperature in the thickest part of the steak reaches 49C, remove from the oven and rest for at least 10 minutes on a chopping board. The internal temperature will rise to 55C while resting for medium rare.
To serve, place the rested steak into the middle of a large plate. Place the Roasted Garlic halves facing upwards next to the steak. Pipe the Truffle Mash Potato onto the plate and shave some of the remaining truffle over the top of the mash. Add Parsley Oil to the plate and serve the warm Red Wine Jus in a saucepot on the side.