Grilled Ribeye Steak with Red Pepper Butter

Recipe by Chef Neven Maguire.
  • Difficulty: Easy
  • Category:
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
  • 4 x 225 g dry aged ribeye steaks
  • 100 ml Donegal Rapeseed Oil with Garlic
  • 2 garlic cloves (crushed)
  • 1 tsp fresh thyme (chopped)
  • sea salt and freshly ground black pepper
  • baked potatoes (to serve)
  • purple sprouting broccoli (to serve)
  • Red Pepper Butter
  • 1 small red pepper
  • 100 g butter (softened)
  • 1 tsp fresh parsley (chopped)
  • 1 tsp smoked paprika
  • 1 tbsp cream
  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.