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.
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.