Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 2 ribeye steak 225g x 2
- 1 tbsp Butter
- 500 g Maris Piper potatoes cleaned
- 2 tsp Cornflour approx
- 100 g Salted butter softened
- 1 garlic clove minced
- 3 tsp Wholegrain Mustard
- Parsley handful, chopped
- Salad to serve rocket, shaved parmesan, cherry tomatoes, honey and lemon and olive oil and salt and pepper for a dressing
- Veg/olive oil
- Sea salt and pepper
Cooking Instructions
- Preheat the oven 200C.
- Make the mustard butter – in a bowl add the softened butter with the garlic, parsley, mustard and salt and pepper and mix to combine. Wrap in cling film and roll up into a sausage shape and pop into the fridge to firm up or freezer if you want it to firm up quicker.
- Chop the cleaned/scrubbed potatoes into wedges and pop them into a bowl of cold water for at least 30 min, this removes any excess starch from them and helps make them crisp up nicely.
- Strain and pat dry in a tea towel or kitchen roll and drizzle olive oil and salt and pepper and cornflour into the bowl to cover the potato wedges in the mixture.
- Pop these wedges on some parchment paper and put into the oven for 30-40 min until golden and crunchy.
- Once the wedges are at the 25/30 min mark, you can prep the steaks.
- Pat dry the steaks with some kitchen paper and then drizzle some veg oil and salt over the steak and massage in.
- Heat a dry pan at the highest heat until scorching hot, then place the steaks in and press down, now do not touch for 3 minutes. Flip and add in a tbsp of butter to the pan so it starts to caramelise the steak, cook for another 3 minutes. This cooks the steak to medium, if you want it well done cook for a further 2 minutes.
- Now put these steaks into tin foil and allow it to rest for at least 5 minutes.
- Serve with salad and the wedges and a slice of mustard butter.