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A Perfect Ribeye Steak with Horseradish,…
A Perfect Ribeye Steak with Horseradish, Garlic & Parsley Butter
A delicious take on a classic flavour combination. Whatever the weather, it’s just as easy to cook on the grill or the BBQ.
Printable version A4 | A5 | Index card
Serves 1
Ingredients
- 1 pack Morrisons Rib Eye Steak (200g)
- 4 tbsp rapeseed oil
- 1 dash Salt
- 1 dash Freshly milled black pepper
- 100g salted butter, softened
- 2 garlic cloves, peeled and finely chopped or crushed
- 1 handful Small handful fresh chopped parsley
- 2 tbsp horseradish sauce
- 1 bottle Morrisons The Best Uco Valley Malbec
Total time required
- Preparation time:
- Cooking time:
- Other time: Based on a 2cm thick steak: To cook rare: 2½ minutes on each side To cook medium: 4 minutes on each side To cook well done: 6 minutes on each side
Prepare Ahead
Tip: If preferred, cook your steak under a preheated grill or on a prepared BBQ. Spread any leftover butter over a beef joint before roasting, or wrap in foil and freeze until required.
Instructions
- Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
- To prepare the horseradish, garlic and parsley butter; mix all the ingredients together in a bowl and season with black pepper.
- Mold the butter into a sausage shape and wrap in greaseproof or baking parchment paper.
- Refrigerate for 5-10 minutes whilst you cook your steak.
- Heat a non-stick frying or griddle pan until hot. Brush the steak with a little oil on both sides and season well. Cook the steaks according to your preference. Transfer to a warm plate, cover with foil and allow to rest for 3-4 minutes.
- Serve the steak with two slices of the herb butter and accompaniments of your choice.
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