These days I hear there is less fillet and striploin being sold and rib-eye has become more popular. It is good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them.

Ingredients

  • 4 x 175 g rib-eye steaks
  • 2 tblsp Extra-virgin olive oil
  • 2 Garlic cloves, thinly sliced
  • Handful fresh rosemary sprigs
  • For the fennel salad:
  • 2 Heads of fennel
  • 3 tblsp Extra-virgin olive oil
  • 1 tblsp White wine vinegar
  • For the horseradish sauce:
  • 4 tblsp Natural yoghurt (good quality)
  • 1 tblsp Grated horseradish (fresh or from a jar)
  • 1 tsp Dijon mustard
  • Squeeze of lemon juice
  • Sea salt and freshly ground black pepper
  • To serve.
  • 180 g Rocket washed
  • Fennel herb to garnish

Method

  • Trim the rib-eye steaks of any excess fat, then place in a non-metallic dish and add the olive oil, garlic and rosemary.
  • Cover with cling film and leave in fridge to marinate overnight.
  • Remove the steaks from the fridge at least half an hour before you wish 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 10 minutes in a warm place.
  • Meanwhile, make the fennel salad. Mix the olive oil and vinegar in a screw-topped jar with salt and pepper.
  • Trim down the heads of fennel and then using the thinnest setting of a mandolin, shave into thin slices. Place in a bowl and coat with the dressing.
  • For the horseradish sauce, mix the yoghurt in a bowl with the horseradish, mustard, lemon juice and enough salt and pepper to taste.
  • Arrange the rocket salad on plates, top with the dressed fennel
  • Carve the steaks into slices and put them alongside and a good dollop of the horseradish sauce to serve, garnish with some fronds of fennel herb.