Ribeye Steak
Servings: 2 people
Ingredients
- 450 g Ribeye steaks about an inch thick
- 75 g Salted butter
- 2 tsp Garlic paste
- 5 g Fresh thyme 1 sprig
- Sea salt to taste
- Cracked black pepper to taste
- 1/2 Savoy cabbage shredded
- 1 Red onion sliced
- 1 clove Garlic minced or grated
- 2 tbsp Pomegranate seeds
- 10 g Fresh parsley 2 tbsp, chopped
- 500 g Maris Piper potatoes or similar floury potatoes
Method
- Take the steak from the fridge up to an hour before cooking. The closer to room temperature the better.
- Preheat the oven to 200 degrees
- Cut the potatoes into chunky chips, with or without the skin
- Toss in a bowl with olive oil, sea salt and pepper. Transfer to a tray and bake for 20-25 minutes until golden and cooked through.
- Heat a frying pan over a medium heat.
- Add a splash of oil and saute the cabbage with the onion.
- Add the garlic paste and cook for 3-4 minutes.
- Add a knob of butter to finish. Season and remove from the heat.
- Season the meat liberally with salt and plenty of pepper, and rub with a little oil.
- Heat a heavy-bottom pan over a high heat.
- Add a splash of oil to the pan, then lay the steak away from yourself.
- Allow to sear for a minute before turning. Give the meat another minute, before dropping the temperature to medium.
- Add the remaining butter, garlic cloves and thyme. Baste for a few minutes, turning as desired.
- You want to cook ribeye to at least medium-rare. This will allow the marbling to render, giving a much better flavour.
- When the steak reaches 55 degrees at it's thickest point, remove from teh pan and allow to rest whilst you make the sauce.
- Mix the pomegranate and parsley through the cabbage. Put the cabbage on the chip tray and reheat in the oven for a few minutes.