A quick steak dish for midweek or weekend. This pan fried rib eye steak recipe has a fruity, rhubarb and onion chutney that is very easy to prepare. This recipe will also work just as well with a sirloin or rump steak.
About Our Steak
Steak from Morley Butchers is a truly premium product. To achieve this we first take great care to select the best suppliers and producers. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. This delivers real taste and well marbled joints. Secondly we matured on the bone for between 21 and 28 days (or longer) for extra flavour. This produces a succulent, full flavoured product for our customers. See more on our beef here >>
Rib Eye Steak Recipe Ingredients
4 rib-eye steaks from Morley Butchers
Salt and freshly milled black pepper
15ml/1tbsp English mustard powder
1 x 200g jar caramelised onions
30ml/2tbsp good, hot vegetable stock
2 sticks fresh rhubarb, roughly chopped
1 sprig fresh thyme, roughly chopped
15ml/1tbsp sunflower oil
Rib Eye Steak Recipe Cooking Method
Place the steaks on a chopping board. Season well with salt and pepper also dust on both sides with the mustard powder.
Meanwhile, spoon the prepared caramelised onion into a large saucepan and add the stock, rhubarb and thyme. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the rhubarb is tender.
Heat the oil in a non-stick frying or griddle pan until hot and cook the steaks according to your preference.
Based on a 2cm/¾inch 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
We have a detailed guide for cooking steak here >>
Serve the steaks with the chutney, chive mash and seasonal vegetables.
This rib eye steak recipe is from the www.simplybeefandlamb.co.uk give them a visit for some more meaty recipes