Perfect rib-eye steak, herb butter and sweet potato fries
It seems like such a simple thing but getting the knack right for cooking the perfect steak can be difficult and takes practice. Rib-eye is the most popular cut of meat at Ely. Look out for one with lots of yellow marbling in the centre and if you can get a cube-roll cut then even better as that keeps its shape during cooking.
- Olive oil
- 4 boneless rib-eye steaks, 2.5cm thick
- Sea salt
- Cracked black pepper
- 4 sprigs thyme
- 2 tablespoons butter
For the sweet potato fries
- 4 sweet potatoes, peeled
- Salt Cayenne pepper
- Olive oil
For the herb butter
- 125g salted butter
- 1 large sprig ﬂat leaf parsley
- 1 large sprig chervil
- 1 large sprig tarragon
- 2 shallots, peeled and sliced
- 1 clove garlic
- 2 gherkins
- 8 capers
- 1 teaspoon cayenne pepper
- 1 dash white wine vinegar
- 2 tablespoons Marmite, optional
This butter will last for about a month in the freezer. Alternatively, serve with an onion gravy or a pepper sauce.
- Cut the potatoes into even sized fries approximately 2.5cm long to 5mm wide. Place in a bowl with salt and cayenne pepper, season to your liking and add just enough oil to lightly coat the fries. Place on greaseproof paper and cook in a preheated oven at 180ºC/gas mark 4 for about 20 minutes until tender and golden brown, turning occasionally.
- To make the herb butter, allow the butter to soften to room temperature. Blend all other ingredients together, or finely dice using a sharp knife. Mix all the ingredients with the butter, make sure to get your hands in there (it’s therapeutic). When done, mould the butter into any way or shape you wish. Usually, I would make a log shape in a damp sheet of greaseproof paper and roll. Place in the freezer until required.
- Heat olive oil in a griddle or heavy-based pan until it starts to smoke. Carefully place the steaks in the pan and cook for two to three minutes until brown. Then, turn and repeat.
- Turn the pan down to a low heat. Add the thyme and the 2 tablespoons of butter and, once it foams, baste the steaks. Continuously turn for about five minutes (for medium), basting as you go – this is to ensure the butter doesn’t burn on one side and ensures an even colour.
- Remove the steaks and allow to rest for five to eight minutes before serving. 6 When everything is ready, serve the steaks alongside the sweet potato fries with a good knob of herb butter.
Recipe Series: Beef it up
We Irish sure do like our beef, which is why we teamed up with executive head chef Ryan Stringer of Ely to share some of their most-loved beef recipes covering everything from the ‘perfect’ steak to a slow-cooked pie or a sophisticated Carpaccio
Recipes in this series: