Type: Main Course, Rib-Eye Steak
Prep Time: 5 min.
Cook Time: 20 min.
Ready in: 25 min.
Servings: 8


Light the barbecue, or use a table grill or grill pan.

  1. Brush the steaks lightly with olive oil, season with salt and rub the salt and the oil into the meat.
  2. Grill for 2-3 minutes on each side, not longer. Meanwhile, arrange the rocket on 4 plates.
  3. Cut the lemon into five segments.
  4. Cut a 3 x 3 cm piece of Beemster Classic and grate it to create more or less square shavings.
  5. Cut the steaks into 2-3 cm strips and place one sliced steak on each plate.
  6. Sprinkle the meat with some lemon juice.
  7. Top each plate with a few cheese shavings and freshly ground black pepper. Garnish each plate with a piece of lemon.


  • 4 rib-eye steaks
  • Italian olive oil
  • Freshly ground sea salt and black pepper
  • 1 bag (about 80g) Arugula
  • 1 lemon
  • 100 gr shavings of Beemster Classic

Cheeses Mentioned


Beemster Classic cheese is aged eighteen months to give you even more of the signature nutty and butter-rich flavor profile

Pairs with:

Hoppy, bitter craft beers and Malbec or full-bodied whites. Smoked almonds, dates or fig spread.