Rib eye steak with wasabi butter

Rib eye steak pepped up with wasabi
Rib eye steak pepped up with Wasabi

Rib eye steak, beer and chips. What’s not to like!

Serves: 2
Preparation Time: 10 minutes (plus chilling time)
Cooking Time: 20 minutes

50g butter, softened slightly
freshly grated wasabi to taste (about 1-2 tsp, or 5-10g)
2 x fat ribeye steaks (approx. 180-200g weight each)
1 tbsp olive oil
A little sea salt & freshly ground black pepper
2 tbsp good quality mayonnaise
1 small clove garlic, crushed
freshly grated wasabi to taste (about 1-2 tsp, or about 5-10g)

Freshly cooked crispy chips
2 generous handfuls of watercress

Prepare the wasabi butter by beating freshly grated wasabi, around 1-2 teaspoons, into the softened butter. Wrap in cling film, rolling tightly into a little barrel shape. Chill in the fridge for 30 minutes, or freeze for 10 minutes, so that it is cold enough to slice.

Heat the oil in a heavy based frying pan until smoking hot. Season the steaks on both sides with a little salt and freshly ground black pepper. Lay the steaks in the pan and fry, undisturbed, on one side for 2-3 minutes. Flip over and fry on the other side for a further 2-3 minutes.

For a 2-3cm thick piece of meat these timings should give you a medium steak. Cook a little less for rare, a little more for well done. Remove the steak and allow to rest on a warm plate tightly covered in foil.

Whilst the steak is resting, prepare the wasabi aioli by mixing together the mayonnaise with the crushed garlic. Stir through freshly grated wasabi to taste.

Serve the steak with a slice of wasabi butter melting on top, accompanied by chips and watercress and wasabi aioli for dunking.

www.thewasabicompany.co.uk

Bruce McMichael

I am freelance journalist and published author focusing on food and drink; business startups and enterprise; culture and travel. I have also written about the global upstream oil and gas industry, shipping and current affairs. Based in London, I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

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