This is my attempt to recreate a steakhouse night for two! To give it a slight Irish twist this recipe is a simple cooked rib eye steak, slathered in butter with Young Buck Blue Cheese. Allow the steak to sit for 30 minutes out of the fridge before you cook. This will help it to cook more evenly. When buying steak look for steak with a deep rich red colour and good marbling of fat.
For the steak:
1lb Rib eye on the bone
1oz butter
2 garlic cloves, crushed
2 sprigs thyme
For the whipped butter:
1oz young buck blue cheese (Or any other blue cheese)
2oz butter, softened
To serve:
7oz Tenderstem
2 tbsp olive oil
4fl oz red wine
4fl oz beef stock
Sea salt and freshly ground black pepper
For the steak:
1 x 750g Rib eye on the bone
25g butter
2 garlic cloves, crushed
2 sprigs thyme
For the whipped butter:
25g young buck blue cheese (Or any other blue cheese)
50g butter, softened
To serve:
200g Tenderstem
2 tbsp olive oil
125ml red wine
125ml beef stock
Sea salt and freshly ground black pepper
Frying pan
Roasting tray