I hear that less fillet and striploin is being sold these days and rib-eye has become more popular, as it's good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This butter or any of
- 4 x 225g (8oz) dry-aged rib-eye steaks
- 100ml (3½fl oz) olive oil
- 2 garlic cloves, crushed
- 1 tsp chopped fresh thyme
- Sea salt and freshly ground black pepper
- Baked potatoes, to serve
- Steamed purple sprouting broccoli, to serve
- For the Smoky Red Pepper Butter:
- 1 small red pepper
- 100g (4oz) butter, softened
- 1 tsp chopped fresh flat-leaf parsley
- 1 tsp smoked paprika
- ½ tsp chopped fresh thyme
- 1 tblsp cream
- To make the flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes, until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.
- Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. Add the butter, parsley, paprika and thyme and purée until smooth. Beat in the cream and then scrape the butter out onto a square of parchment paper. Roll into a cylinder about 2.5cm (1in) thick, twisting the ends to secure. Chill for at least 2 hours to harden.
- Trim the rib-eye steaks of any excess fat. Place in a non-metallic dish and add the olive oil, garlic and thyme. Cover with clingfilm and marinate in the fridge for at least 2 hours or overnight is best.
- Remove the steaks from the fridge at least 30 minutes before you want to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warmed serving plates.
- To serve, remove the flavoured butter from the fridge and remove the paper, then cut the butter into slices. Place butter slices on top of the grilled steaks and add a baked potato and some purple sprouting broccoli to each plate to serve.
More by Neven Maguire:
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