Ribeye Steak

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

INGREDIENTS
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

METHOD
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.


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