Category: Mains
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Recipe by Chef Neven Maguire.
Ingredients
- Red Pepper Butter
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.