Rib-eye steak recipe
Mary Berry's rib-eye steak with Stilton butter A thick juicy steak is a real treat and so easy to cook for a celebration meal. Here rib-eye steak is served with a delicious Stilton butter. 75g/2½oz softened butter2 banana shallots, peeled and finely diced50g/1¾oz Stilton1 tbsp finely chopped chivessalt and freshly ground black pepper 75g/2½oz softened butter 2 banana shallots, peeled and finely diced 50g/1¾oz Stilton 1 tbsp finely chopped chives salt and freshly ground black pepper 6 x 3cm/1¼in thick rib-eye steaks each about 200g/7ozdash oilsalt and freshly ground black pepper 6 x 3cm/1¼in thick rib-eye steaks each about 200g/7oz dash oil salt and freshly ground black pepper Method To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes.Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well.Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using.To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed.To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes. To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes. Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well. Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well. Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using. Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed. Fry each steak for 1½–2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed. To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving. Recipe tips Make sure the steak sizzles as soon as it hits the hot frying pan. This method works well for any steak of the same thickness, but if using thicker fillet steak, reheat for 8 minutes for rare. Add 2 minutes for medium, and 4 minutes for medium to well done. Rest the steaks for 2 minutes before serving.