Rib-eye steak

Rib-eye steak
  • 100g butter, softened
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, chopped
  • 2 cloves garlic, crushed
  • 600g piece ribeye steak, approx 5cm thick
  • sea salt
  • freshly ground black pepper
  • 2 tbsp good quality mayonnaise
  • 1 clove garlic, crushed
  1. Put the softened butter in a bowl, add the herbs and crushed garlic and mix until well combined.
  2. Wrap the butter in cling film and roll tightly into a barrel shape.
  3. Chill in the fridge for 30 mins, or freeze for 10 mins so that it’s cold enough to slice.
  4. Season the steak on both sides with salt and pepper.
  5. Lay in a skillet (without oil) and sear, undisturbed, for 5 mins each side (medium).
  6. Remove steak and allow to rest on a warm plate tightly covered in foil.
  7. While steak is resting, prepare the aioli by mixing together the mayonnaise with crushed garlic.
  8. Serve the steak with herb butter melting on top, accompanied by chips, watercress and aioli.


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