Welsh Ribeye Steak with Butter
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Friday 15th May 2020
225g x 2 Welsh Beef Ribeye steak
20ml rapeseed Oil
2 to 3 knobs of butter
Sea salt and black pepper (to taste)
For horseradish, garlic and parsley butter
100g salted butter at room temperature
2 cloves of garlic
1 to 2 tbsp of horseradish sauce
Handful of fresh parsley
Black pepper (to taste)
For the perfect steak
You can griddle, grill or pan fry your steak, always make sure your pan or grill is hot before you start cooking – to ensure you seal the steak and caramelise the meat.
You can fry steaks without oil – dry pan frying – great if you are cooking your steaks for a short time.
If using oil then rapeseed oil is a good choice, butter is great too if frying but can burn if your cooking your steaks for too long, you can add some butter to rapeseed oil and that will help reduce the burning.
Some people like to season their steaks before cooking with a little freshly ground sea salt and black pepper.
- blue – 1 min each side
- rare – 2 mins each side
- medium rare – 2 mins 30 seconds each side
- medium – 3 mins each side
- medium well done – 4 mins each side
- well done – 5 mins each side
After cooking your steak – cover with some foil and allow to rest for 3 to 4 mins.
For the horseradish, garlic and parsley butter:
Peel and finely chop the garlic and the parsley.
Mix all the ingredients together in a bowl and season with black pepper.
Make the butter mixture into a sausage shape and wrap in some grease proof paper.
Put into the fridge to harden while you cook your steak.
Cut into 8 slices and serve two slices on top of your cooked steak.