Shop By Category
Shop By Price
Good afternoon | 15th March 2010
| Ribeye Steaks With Seared Cherry Tomatoes and Rosemary |
 |
||||||||||||||||
| Serves 2 | |||||||||||||||||
|
2 Ribeye
Steaks
|
|||||||||||||||||
 |
|||||||||||||||||
|
Allow the meat to come to room temperature and pat dry
with kitchen paper.
Heat a large frying pan over a high heat, brush the steaks all over with olive oil and cook to your liking. Remove from the pan and season to taste with salt and pepper. Place on a rack, cover with foil and leave to rest in a warm place for the recommended time. Return the pan to the hob over a medium heat and add the remaining oil. Add the tomatoes to the pan and sear for 2 minutes. Break the rosemary into pieces and add to the pan, sear for a further minute, then season to taste with pepper and arrange with the steaks on preheated plates.Serve with hot baked potatoes and soured cream. Recommended
Steak Cooking Time Guide
|
|||||||||||||||||
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"Quite simply the best beef I have tasted"
|Tony Turnbull, The Times
