I have been working with the Tesco Finest* range since I attended their re-launch in October. Today they sent me a wonderful recipe for how to cook Rib Eye Steak that I simply had to share.
How To Cook Rib Eye Steak
Rib Eye Steak of Beef, served with Pan Fried Wild Mushrooms, Chips and Red Watercress & English Radish Salad
- 2 finest* 28 Day Dry-Aged Aberdeen Angus Rib Eye Steak
- 100g finest* Wild Mushrooms
- 160g finest* Elfe Potatoes (exclusive to Tesco)
- finest* Beurre D’Isigny Normandy Butter
- 75g finest* Red Watercress, Rocket and Spinach
- 6 Fresh English Radishes
- Remove steak from packaging and leave at room temperature for 10 minutes. Lightly brush each side of the steak with oil and season with sea salt and pepper. Thinly slice Elfie potatoes, leaving the skin on. Wash in cold water to remove starch. Slowly fry in oil until lightly brown and crisp. Drain and leave on kitchen paper.
- Wash mushrooms and pan fry in a little butter, season with salt and pepper to taste.
- Fry in a very hot dry heavy pan over a high heat for 2 minutes on each side to seal in the juices, reduce the heat to a medium heat and continue to cook until preferred taste. 6 minutes for rare, 11 minutes for medium or 14 minutes for well done, turning once. Leave to rest for 3-4 minutes. Add a knob of the butter to the pan and allow to melt, pour the cooking juices and the butter over the steak and serve.
- Serve steak with lightly dressed red watercress and radish salad, crisp game chips and pan fried mushrooms.
I’m no meat lover, but even I think this sounds amazing. I’m always a little unsure as to how to cook Rib Eye Steak, especially the timings for a rare to medium finish, but this just makes it sound so simple.
I can’t wait to give it a try – will be sure to let you all know how I get on.