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.
- 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
- 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.