Rib-eye Steak with Wasabi Butter


Rib-eye Steak with Wasabi Butter
Serves: 4
  • 50g butter, softened slightly
  • 1-2 tsp freshly grated wasabi
  • 2 x fat ribeye steaks (approx. 180g-200g each)
  • 1 tbsp olive oil
  • sea salt & freshly ground black pepper
  • 2 tbsp good quality mayonnaise
  • 1 small clove garlic, crushed
  • freshly grated wasabi (1-2 tsp)
  • freshly cooked crispy chips
  • 2 generous handfuls watercress
  1. Prepare the wasabi butter by beating 1-2 tsp freshly grated wasabi into the softened butter. Wrap in cling film and roll tightly into a barrel shape. Chill in the fridge for 30 mins, or freeze for 10 mins so that it’s cold enough to slice.
  2. Heat the oil in a heavy-based frying pan until smoking hot. Season steaks on both sides with salt and pepper. Lay steaks in the pan and fry, undisturbed, for 2-3 mins each side (medium). Remove steak and allow to rest on a warm plate tightly covered in foil.
  3. While steak is resting, prepare the wasabi aioli by mixing together the mayonnaise with the crushed garlic. Stir through freshly grated wasabi to taste.
  4. Serve the steak with a slice of wasabi butter melting on top, accompanied by chips and watercress and wasabi aioli.
  5. Check out www.thewasabicompany.co.uk for more recipes like this one.


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