- Rib eye steak (bigger the better)
- Balsamic vinegar
This is just about as classic a dish as you’re ever likely to find.
I think of this as one of the most satisfying meals you can put together. This is for those folks sitting in to watch the football or rugby this weekend, or for whoever just wants a brilliant treat this evening (because you deserve a steak dinner, dammit).
The key is getting a good rib eye steak, but once you’ve got that and you follow the cooking instructions, there’s really very little you can do to mess this up.
An all time classic and ready in less than 30 minutes with just 7 ingredients. What’s not to love!
So you don’t need to be a fucking genius here to see the steak is the key ingredient. Spend a little extra on getting a good big thick rib eye steak.
Chop the potatoes into chunky wedges and put them in an oven proof dish.
Fuck in a load of oil, slat, pepper, rosemary, and toss the whole thing together. Throw them in to an oven at 180 degrees.
Take the steak out and let it come up to room temperature about 30 minutes before cooking.
Bash up a bit of garlic and rosemary and rub it into the steak and leave it sitting while it warms up.
Peel a clove of garlic and let the butter soften a little to make your life easier.
After roughly chopping the garlic for a couple of seconds, pour a nice amount of salt on it, this will rough it up, then just push down on it with your knife for a while.
This has the result of turning it into a paste and making it super fine.
Lash the butter and garlic in to a cup and stir it all up, so as the garlic is evenly mixed throughout.
Shape a little ball (or whatever shape you want it to be really) and then lash that in to the fridge to cool down for later.
After about 20 minutes of cooking, give the wedges a toss and make sure they’re not sticking. Put them back into the oven at the same heat again.
Get the pan on full heat and let it warm up for at least 5 minutes. I can’t stress enough just how hot this has to be. We’re trying to seal in all the flavours and heat is essential.
Season the steak up with salt and pepper and rub some oil all over it on both sides.
Don’t put a drop of oil in the pan, just put the steak straight on. After about 90 seconds, turn it 90 degrees to get those lovely griddle marks. Don’t be arsing around moving it every couple of seconds.
Flip it over after about 2 minutes and it will look like this. It will then only take about 90 seconds on the other side on full heat.
Take it off the heat and allow it to rest for about 2-3 minutes. This is the really fucking important bit. You need to let the juices start flowing again and let the meat relax.
While the meat is resting, lash a small bit of olive oil on to the rocket.
Plate the whole thing up nice and simple, then pop your garlic butter on top so that it drizzles down into the steak.
Doesn’t it just look absolutely mouthwatering?
The only downside is that you aren’t really supposed to eat steak every day of the week, but when it looks this good you’ll be hard pushed not to.
Run down to the shops straight after work, get the biggest rib eye steak you can and lash it in to the pan. You’ll thank me forever.