Grilled Rib-eye Steak with Red Pepper Butter

  • Credit: Neven Maguire

Ingredients:

- 4 x 225g dry-ages rib-eye steaks
- 100ml Donegal Rapeseed Oil infused with Garlic
- 2 garlic cloves, crushed
- 1 tsp chopped fresh thyme
- Sea salt and freshly ground black pepper
- Baked potatoes, to serve
- Steamed purple sprouting broccoli, to serve

Smoky red pepper butter:
- 1 small red pepper
- 1000g butter, softened
- 1 tsp chopped fresh parsley
- 1 tsp smoked paprike
- 1/2 tsp chopped fresh thyme
- 1 tbsp cream

Instructions

1: To make to flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes, until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.

2: Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. Add the butter, parsley, paprika and thyme and puree until smooth. Beat in the cream then scrape the butter out onto a square of parchment paper. Roll into a cylinder about 2.5cm, twisting the ends to secure. Chill for at least 2 hours to harden. This will keep for one month in the fridge or freezer.

3: Trim the rib-eye steaks of any excess fat. Place in a non-metallic dish and add the Donegal Rapeseed Oil with Garlic, thyme and crushed garlic. Cover with clingfilm and marinate in the fridge for at least 2 hours/overnight if possible.

4: Remove the steaks from the fridge at least 30 minutes before you want to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steals over a fierce heat for 6-7 minutes for medium-rare, or to your own liking. Allow to rest for 5 minutes on warmed serving plates.

5: To serve, remove the flavoured butter from the fridge and remove the paper, then cut the butter into slices. Place butter slices on top of the grilled steaks and add a baked potato and some purple sprouting broccoli to each plate to serve.

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Rhonda Laird

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