Billy Law's - Grilled prime rib steak with blue cheese butter and the best roast potatoes

When it comes to cooking, Billy Law likes to keep it simple sometimes, because less is more. It doesn’t have to be a fancy or complicated recipe, just give him a succulent piece of prime rib steak with a full bodied Shiraz from Jacob’s Creek, and he will be a happy chap.


  • 2 prime rib steaks 
  • 500g green peas
  • 50g butter, soften 
  • 30g blue cheese 
  • Sea salt flakes and ground black pepper
  • Extra virgin olive oil 

Crunchy roast poatoes 

  • 1kg baby potatoes 
  • 1 tablespoons vinegar 
  • 1 teaspoon baking soda 
  • Salt and black pepper 
  • 2 tablespoons olive oil


Method 1. First prepare the roast potatoes. Preheat oven at 220C fan-forced. Put potatoes in a pot and fill with water, add a pinch of salt, vinegar and baking soda then bring to a boil at medium-high heat. Turn the heat down to medium and parboil the potatoes until slightly soften (when pierce with a fork, it should go through easily). Drain potatoes into a strainer, use a knife and cut them in half. Be very careful as the potatoes will be very hot to touch. Then toss the potatoes a few times in the strainer to rough up the edges. Place potatoes on a baking tray, season with salt and pepper, drizzle with olive oil, then use your hands and gently mix the potatoes together until well coated. Bake potatoes in oven for 30 minutes or until golden brown and crispy. 

2. To make the blue cheese butter, add cheese and butter in a mixing bowl, stir until just combined and you still able to see small lumps of blue cheese in the butter. Spread the butter on a piece of baking paper, twist both ends to seal then roll it up into a log. Refrigerate until firm and ready to be used. 

3. In the mean time, heat up the BBQ. Season steaks with salt and pepper on both sides, then drizzle with a little bit of olive oil and rub the steak gently. Grill the steak on the BBQ to your desired degree of doneness. For medium rare, grill the steak for 4 minutes, then flip and grill for another 3 minutes. Remove from heat and place on a tray, cut a slice of blue cheese butter and put on the steak, let it rest for 5 minutes. 

 4. While the steak is resting, bring a pot of water to a rolling boil, add green peas and cook for 2 minutes. Drain then put peas in a serving plate, drizzle olive oil all over and lightly season with salt and pepper. You can enjoythe steak as is on top of the peas or carve the steak into thick slices. Serve it with roast potatoes and Jacob’s Creek Double Barrel Shiraz. 

 [This recipe was a collaboration between A Table For Two and Jacob’s Creek]

Double Barrel Shiraz

Double Barrel Shiraz

The Double Barrel Shiraz has a full and generous palate with a mix of sweet red plums and dark chocolate. When Billy Law first tasted it, all he could think of was steak!

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