Rib-eye Steak with Wasabi Butter
Serves: 4
Ingredients
- 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
Method
- 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.
- 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.
- While steak is resting, prepare the wasabi aioli by mixing together the mayonnaise with the crushed garlic. Stir through freshly grated wasabi to taste.
- Serve the steak with a slice of wasabi butter melting on top, accompanied by chips and watercress and wasabi aioli.
- Check out www.thewasabicompany.co.uk for more recipes like this one.
