Serves 4 · 30 mins, plus 30 mins chilling · Uses: 4 packs of our 28-day aged rib eye steak
A steakhouse plate for the middle of the table. Cook the ribeye hard and fast, rest it well, slice it thickly and let the butter melt over the top.
From the butchers
Ribeye is our favourite steak to cook for friends. The ribbon of fat running through the eye bastes the meat as it cooks, and 28 days of ageing deepens the flavour and relaxes the texture. Don't trim the fat cap before cooking: render it in the pan first and let the steak cook in its own fat.
Ingredients
- 4 packs 28-day aged ribeye steaks (4 x 220g)
- 100g unsalted butter, softened
- 4 anchovy fillets in oil, drained and finely chopped
- 1 smoked garlic clove, grated
- Zest of ½ lemon
- 1 small bunch flat-leaf parsley, finely chopped
- 2 hispi cabbages, quartered through the root
- 2 tbsp olive oil
- Flaky sea salt and black pepper
- Pinch of chilli flakes
Method
- Beat the butter with the anchovies, garlic, lemon zest, half the parsley and plenty of black pepper. Roll it into a log in baking paper and chill for 30 minutes.
- Take the steaks out of the fridge 30 minutes before cooking. Heat the oven to 200°C (180°C fan).
- Rub the cabbage with oil and salt. Char it cut side down in a hot ovenproof pan for 4 to 5 minutes until deeply coloured, then roast for 10 minutes until tender.
- Pat the steaks dry and season well with salt. Heat a heavy pan until smoking. Hold each steak fat edge down for a minute to render, then cook for 2 to 3 minutes a side for medium-rare. Cook two at a time so the pan stays hot.
- Rest the steaks for 8 minutes. Slice thickly, top with rounds of the butter and scatter over the rest of the parsley and the chilli. Serve with the cabbage and the resting juices.
Allergens: fish (anchovy), milk (butter).
Thank you from the farmers and butchers.
