Alternative title: Champ'ing at the bit?? Anyone?! We do try. Anyhoo - Paul Flynn's recipe for rib eye steak will have your mouth watering. Throw in some greens and this is a dream-worthy meal.
Paul Flynn says: "This, without doubt, is my favourite type of steak, it's so full of flavour.
"I'm pairing it with some buttery champ with some cheddar cheese running through it to take the flavour to another level, it's truly sensational.
"You may have to cook them in 2 batches but keep the first steaks warm in a low oven while the second batch cooks.
"Ps. If you have a ribbed grill for the steaks use that instead of a frying pan."
Preparation and cooking time: 30 min
Ingredients:
- 4 Hereford Irish rib eye steaks, (900g)
- 1.5 kg rooster potatoes, peeled, washed and cut into large chunks
- A handful of grated mild red cheddar (100g)
- 4 spring onions (100g) trimmed, washed and chopped
- I good knob of butter (50g)
- 100mls of milk
- Salt and pepper
- A little sunflower oil to cook the steaks
Method:
- Put your potatoes on to boil, how long they take will depend on how big you cut them.
- When they are ready drain them and mash with the milk, butter, cheese, salt and pepper, and keep warm.
- Season the steaks then heat a pan with a little oil (if you have a grill pan just brush a little oil on the steaks).
- When the oil is gently smoking carefully add the steaks to the pan.
- Cook for 3 minutes on one side and 2 on the other for a medium rare steak, another minute will bring it to medium.
- If you like your steak more cooked just put it in the oven for a few minutes more.
- Remove the steak from the pan and allow to rest in between warm plates while you are heating up the mash, Add the spring onions to the hot mash at the last minute to keep their lovely colour, then serve.
- I like to oven roast some vine tomatoes in a little olive oil and serve on the side as a little zingy addition.
