Ribeye Steak

All-the-good-things Ribeye Steak with Wasabi 04
Serves 2

For the wasabi butter:

  • 1-2 tsp freshly grated wasabi (to taste)
  • 50g butter, slightly softened

For the steaks:

  • 1 tbsp olive oil
  • 2 x 180-200g, 2-3cm-thick ribeye steaks
  • sea salt and freshly ground black pepper, to taste

For the aioli:

  • 2 tbsp good-quality mayonnaise
  • 1 small clove garlic, crushed
  • 1-2 tsp freshly grated wasabi (to taste)

To serve:

  • freshly cooked chips
  • 2 generous handfuls of watercress

For the wasabi butter, beat the wasabi into the softened butter. Wrap in clingfilm, rolling tightly into a barrel shape. Refrigerate for 30 minutes, or freeze for 10 minutes, so that it is cold enough to slice.

For the steaks, heat the oil in a heavy-bottomed frying pan until smoking hot. Season the steaks on both sides, then lay them in the pan and fry, undisturbed, on one side for 2-3 minutes. Flip over and fry on the other side for a further 2-3 minutes. Cook a little less for rare, a little more for well done. Remove the meat from the pan and allow to rest on a warm plate tightly covered in foil.

Whilst the steak is resting, prepare the wasabi aioli – mix together the mayonnaise, crushed garlic, and wasabi. Serve the steaks with a slice of wasabi butter melting on top, accompanied by the wasabi aioli, chips, and watercress.

Recipe courtesy of thewasabicompany.co.uk.

To get the recipe, pick up a copy of the September edition of Good Things magazine. To download a digital copy click here or buy in store at select Waitrose and Tesco stores, Sainsbury’s, WHSmith High Street, WHSmith Travel, Wholefoods, Marks and Spencer, Harrods and Brittany Ferries.

Follow Good Things magazine!

Twitter: @GoodThingsUK | FacebookGoodThingsMagazine

Share Button