Rib Eye Recipe

prepare and first fry

Cut peeled potatoes into 1cm–1.5cm thick chips. Rinse in cold water until water runs clear to remove starch. Pat dry thoroughly with kitchen towels. Heat vegetable oil in a deep pan or fryer to 140°C (285°F). Blanch chips in batches for 6–8 minutes until softened but not colored. Remove and drain on paper towels.

final fry

Increase oil temperature to 190°C (375°F). Fry chips in batches for 2–3 minutes until golden and crisp. Drain on paper towel, season immediately with fine sea salt and keep warm in a low oven (100°C / 210°F) while finishing the rest of the dish.

Preheat the oven to 200°C (390°F) if you want to roast mushrooms and tomatoes together. Toss Portobello mushrooms and cherry tomatoes with 2 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For mushrooms: place gill side down on a baking tray, roast for 10–12 minutes until tender. For cherry tomatoes: roast alongside mushrooms for 8–10 minutes until skins begin to blister. Alternatively, sauté mushrooms in a hot pan with 1 tsp butter for 4–5 minutes until browned.

For asparagus: bring a medium pot of salted water to a boil. Blanche asparagus for 1.5–2 minutes until bright green and just tender, then plunge into ice water to stop cooking and retain color. Alternatively, toss asparagus with a little olive oil and quickly sear in a very hot pan for 2–3 minutes until lightly charred. Keep warm.

Bring steaks to room temperature for 30–45 minutes. Pat dry with paper towels—this ensures a good sear. Season both sides generously with coarse sea salt and freshly ground black pepper.

Preheat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs olive oil and swirl. Place steaks in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Reduce heat to medium. Add 2 tbs unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and continuously spoon (baste) the melted butter, garlic and thyme over the steaks for 1.5–3 minutes to develop flavor. Use an instant-read thermometer: for medium-rare aim for 52–54°C (125–130°F), medium 58–60°C (136–140°F).

Remove steaks to a resting board, tent loosely with foil and rest for 6–8 minutes so juices redistribute. While steaks rest, use the pan juices to start the sauce (see sauce section).

In the same skillet used for the steaks (remove excess fat, leaving about 1 tbs and any fond), add 1 tbs unsalted butter over medium heat. Add finely chopped shallot and sauté for 1.5–2 minutes until softened and translucent but not browned.

Pour in 60 ml brandy carefully (off the heat if concerned) and return to medium. Scrape up browned bits from the pan. Allow brandy to reduce by about half, 1–2 minutes. If flambéing, tilt pan with caution and ignite briefly to burn off alcohol (optional).

Add 120 ml beef stock and crushed black peppercorns (and pink peppercorns if using). Simmer gently until reduced by a third, about 3–4 minutes.

Reduce heat to low and stir in 150 ml double/heavy cream. Simmer gently, stirring frequently, until sauce thickens to coat the back of a spoon, about 3–5 minutes. Stir in 1 tsp fresh thyme leaves, 1 tsp lemon zest, 1/4 tsp chilli flakes and 1/4 tsp salt. Taste and adjust seasoning with more salt or pepper if needed.

If sauce is too thin, continue to reduce slowly; if too thick, loosen with a splash of water or stock. Strain the sauce through a fine sieve for a smoother finish (optional). Keep warm until serving.

Reheat chips briefly if needed in a hot oven for 2–3 minutes to regain crispness. Arrange 1 steak per plate (or slice against the grain if preferred) with a generous portion of chips, one roasted Portobello mushroom, a bundle of asparagus and a small cluster of roasted cherry tomatoes.

Spoon the creamy peppercorn sauce over the steak or serve on the side in a sauce jug. Garnish with an extra thyme sprig and a light dusting of lemon zest if desired. Serve immediately.