Recipes STEAK DINNER
STEAK DINNER
Nothing like a perfectly cooked ribeye steak to ensure your tastebuds are fully satisfied. To make it that much more exciting, we have added a portion of delicious potatoes and a fresh herb salad. So go on, dig in and enjoy.
- WHAT YOU WILL NEED -
- FOR THE SALAD:
- Sherry vinegar
- Olive oil
- 1-2 tsp Cape Herb and Spice ITALIAN STANDARD GRINDER
- 40g hazelnuts, lightly toasted
- FOR THE SALAD:
- 30g / ¼ cup Parmesan cheese shavings (use a vegetable peeler)
- 1-2 tsp Cape Herb and Spice BBQ STEAK STANDARD GRINDER
- 1 small head fennel, thinly sliced
- Olive oil
- ± 100g mixed greens / italian style salad leaves
- ±400g ribeye steak on the bone (one large or 2 small steaks)
- FOR THE POTATOES:
- FOR THE STEAK:
- 2-3 tsp Cape Herb and Spice GARLIC ADDICT STANDARD GRINDER
- 2-3 tsp Cape Herb and Spice GARLIC ADDICT STANDARD GRINDER
- Finely grated zest of ½ lemon
- 2 Tbsp butter
- ½ cup / 115g butter, room temperature
- 2 Tbsp olive oil
- 1 cup mixed fresh herbs e.g chives, parsley & basil
- ±400g baby potatoes, sliced in half
- FOR THE HERB BUTTER:
- METHOD -
FOR THE HERB BUTTER:
Start off by combining all the ingredients in a food processor and process until smooth.
Wrap in cling film or baking paper. Shape into a log, tie off the ends and place in the fridge or freezer to firm up so that you can cut neat slices.
Preheat oven to 200˚C.
FOR THE POTATOES:
Place potatoes in a roasting dish and toss in olive oil and Cape Herb and Spice Garlic Addict Seasoning. Dot the butter around the dish and place in the oven.
Roast for ± 45 minutes until potatoes are golden brown, crispy and fork tender.
FOR THE STEAK:
While the potatoes are cooking, rub ribeye with olive oil and season generously with Cape Herb and Spice BBQ Steak Seasoning on both sides.
Heat a well seasoned cast iron pan until smoking hot. Fry the steak, turning frequently until deeply golden brown on both sides and a nice crust has formed. Cook steak to your liking.
A minute before the steak is done add in a generous knob of the herb butter.
Tilt the pan towards you and baste the steak in the herb butter.
Remove from the pan and set aside to rest.
FOR THE SALAD:
Toss the greens, fennel, parmesan shavings and toasted hazelnuts together.
Season well with olive oil, sherry vinegar and Cape Herb and Spice Italian Seasoning.
Toss to coat everything in the dressing.
Slice steak and serve with salad and roasted potatoes and enjoy.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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