A ribeye and horseradish sauce could be the perfect weekend treat.  Easy to cook on the BBQ, grill or pan, all will deliver a sensational result. Adding the creamy horseradish sauce to the meat and potatoes delivers a very nice Sunday lunch twist. Some salad or seasonal veg on the side will make it perfect.

Finest Scotch Beef From Morley Butchers

Beef 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 >>

Ingredients For Ribeye And Horseradish Sauce

Aged Ribeye Steak from Morley Butchers – 1 per person
Vegetable oil
Salt & pepper for seasoning

Floury potatoes such as Maris Piper or King Edward
Salad leaves or Seasonal veg

Ingredients For Horseradish Sauce

Fresh horseradish root – about 5 cm
150 cl Double cream
2 teaspoons Dijon Mustard
Squeeze of fresh lemon juice
Salt & Pepper for seasoning
1 Tablespoon finely chopped chives for decoration – optional

Cooking method For Ribeye And Horseradish Sauce

It is best if you get the steak to room temperature before you start cooking. Meat straight from the fridge will brown on the out side yet the temperature inside will remain low and not cook properly with the timings we suggest here. If you are using a charcoal BBQ make sure you light it in good time so that it is up to temperature when you want to cook. (You can see it is ready when the coal is white all over)

Cut your potatoes to your preferred shape – we like a chunky skin on home fries look for this dish. Par boil until soft then roast until golden and crisp.

When you are ready to cook very lightly oil the meat surface, we recommend a vegetable oil for this – As you will be cooking at high temperatures a more refined oil will take the higher heat without burning and imparting unwanted flavours. To season, rub the outside with plenty of coarse sea salt. Be generous and make sure any areas of fat don’t get missed. Don’t put the seasoning on too soon as the salt will take moisture from the meat. Up to 15 minutes before you cook will be about right – the loss of some moisture on the surface will only improve the crust. A good amount of freshly ground pepper will add extra depth to the finished steak taste.

To get a good tasty exterior on you steak you will need to cook it at a high temperature. To get a good evenly hot cooking surface use a pan with a heavy bottom. Cast iron cookware is perfect for this.

Place your pan on a high heat with a very small amount of oil in the pan. You can see that as the temperature rises the oil will thin and spread out. When it starts to smoke you are ready to cook.

Depending on the thickness of your steak you may need to reduce the heat whilst you cook

Thickness and timing

The speed at which you steak cooks will depend on the thickness of your steak. Too thin and the meat will be cooked through before the outside is brown, very thick can result in a charred outside and raw middle. To get the perfect result of a good crust with a juicy interior look for a steak that is at least 2.5 to 3cm thick. Obviously customers in our shop can ask for their steak cut as thick as they like.

  • Rare: 2 minutes each side
  • Medium: 3.5 minutes each side
  • Well Done: 4 minutes each side

You can check how well done your steak is by pressing the surface. The firmer it is, the more well done it is inside. If you are still unsure a small cut will reveal all. Remember it will keep cooking through after you remove from the heat so err on the side of less cooking. Let you steak rest for at least 5 minutes before serving – cover loosely with foil in a warm spot.

Method to cook the sauce

This a rich and creamy sauce with a bit of a kick. Feel free to customise it according to your personal tastes. You can make in advance and keep in the fridge.

First peel the skin from the end of the root exposing the white. Then use a sharp micro grater to shave about three large tablespoons into a bowl. this will be about 4 or 5 cm of the horseradish. Add the mustard and plenty of coarse salt and pepper also a small squeeze of lemon. Now stir in the cream until you have thick sauce.