the perfect Ribeye Steak
Ingredients
- 2 x Ribeye Steaks usually one ribeye serves two persons
- 2 tbsp olive oil
- 4 shallots halved
- 4 cloves garlic
- 1 tbsp caster sugar
- 2 tbsp Rosemary
- 2 tbsp thyme
- 100 g butter 25g +75g
- 400 g Baby potatoes
- Salt and pepper
Method
- Place the steaks on a dish and drizzle with some olive oil and set aside covered for an hour or two at room temperature.
- Meanwhile, in a saucepan, place the potatoes and cover with salted water. Bring to the boil and simmer for 25 minutes until cooked through. Remove from the heat and drain the water.
- Slice the potatoes and keep aside until needed.
- In a second sauté pan, drizzle some oil and add the shallots. And sauté with 2 cloves garlic, caster sugar, rosemary, thyme with some salt and pepper for 2 minutes to caramelise.
- Add ¼ of butter and the sliced baby potatoes. Continue to cook a further 2 minutes or so until the potatoes and shallots are cooked. Keep warm aside.
- Then, Preheat a griddle pan or sauté pan to high. Place the ribeye on the grill, season well.
- Grill for 4 minutes depending on thickness then Turn the steak and continue to cook a further 4 minutes or so.
- Add the rest of the butter, garlic and herbs and turn down the heat to low. Baste the beef with the foaming butter to infuse the flavour into the ribeyes..
- Try not to over agitate the meat, instead turn it just once or twice.
- Remove from the heat and set aside to settle the juices for 3-5 minutes.
- Carve the steaks and serve with the potatoes and shallots.
