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

I am a freelance journalist and published author focusing on the international world of food and drink; business startups and enterprise; culture and travel. In 2019 I graduated from the University of Gastronomic Sciences in Pollenzo, Italy with a Masters in Food Culture, Communication and Marketing. I am now a visiting Professor at the university teaching Food & Drink Writing. 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. In 2017 I won an episode of the ITV (the UK-based national television channel) cooking competition show, 'Gordon Ramsay's Culinary Genius'. I took my children on holiday to Sicily with the prize money. As an experienced farmers' market manager and operator of a small marmalade/ preserves company, I am very familiar with the issues surrounding local food, farming, enterprise and the environment.

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