Ribeye Steak with Homemade Herb Butter
with roasted broccolini & cherry tomatoes
Ribeye steak is prized for its marbling - the streaks of fat that melt as it cooks - making this cut of meat extra juicy and tender.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Ribeye steak
200 g
Potato rounds
5 g
Fresh basil, chives & flat leaf parsley
1 piece
Garlic
1.5 teaspoon
Ground paprika
125 g
Red cherry tomatoes
100 g
Broccolini
½ piece
Romano pepper
Not included in your delivery
30 g
[Plant-based] butter
½ tablespoon
Water for the sauce
1 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Take the steak out of the fridge and allow to reach room temperature (see Tip).
- Transfer half of the butter to a small bowl and set aside until later use.
Tip: for the best result, do this 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
- Transfer the potatoes and two thirds of the paprika to a bowl.
- Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 14 - 16 minutes until golden-brown.
- In a small bowl, combine the mayonnaise with the water for the sauce and the rest of the paprika.
- Cut the Romano pepper into strips.
- Transfer to an oven dish, along with the broccolini and the cherry tomatoes.
- Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 6 - 8 minutes (see Tip).
Tip: allow the broccolini tips to darken slightly if preferred, as this boosts the flavour.
- Crush or mince the garlic and finely chop the fresh herbs.
- Transfer the garlic and two thirds of the herbs to the reserved butter (see Tip).
- Season to taste with salt and pepper, then mix well to combine.
Tip: if you don't like raw garlic, fry it with the steak instead.
- Melt the rest of the butter in a frying pan over high heat.
- When the butter is nice and hot, fry the steak for 2 - 4 minutes per side (see Tip).
- Remove from the pan and allow to rest under aluminum foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
- Serve the potatoes on plates and drizzle with the paprika mayonnaise.
- Slice the steak against the grain and serve alongside. Top the steak with the herb butter and garnish with the the rest of the fresh herbs.
- Serve with the roasted vegetables.
