Thu, 14 July 2016
Serves 2
Ingredients:
2 x 250g 28 day dry-aged rib-eye300g tender stem broccoli
250g cherry tomatoes
500g cooked baby potatoes (cut to even size)
Vegetable oil
salt and pepper
100g garlic butter
50g butter
Method:
1. Preheat oven to 180C.
2. Remove your steak from the fridge and bring to room temperature.
2. Bring water to the boil in a saucepan for your broccoli and season with salt.
3. Bring your frying pan up to temperature and add approx 10ml of oil to the pan.
4. Season your steak liberally with salt and pepper on both sides.
5. Place your steak onto the pan ensuring that you move away from yourself to prevent splashing.
6. Seal your steak on one side until it is an even brown colour.
7. Turn the steak and brown evenly on the other side.
8. Place steak on a baking tray and top with garlic butter.
9. Put cooked baby potatoes and tomatoes on tray also.
10. Place in the oven for desired time. (approx 7 minutes for medium rare, leave for longer if desired)
11. When your steak is almost cooked place your broccoli in your boiling water.
12. Leave broccoli for approx 3-4 minutes, remove and place on paper towel to absorb the excess water.
13.Put broccoli in a bowl with softened butter, season a little and shake around to coat the broccoli in butter.
14. Remove steak from the oven, allow to rest for 2 minutes and then plate with sides, ensuring that you get all the juices from your baking tray.
