Rib Eye Steak with Anchovy Butter, Pea Fritters and Salsa
I think I’ve finally perfected this steak, and managed to find a steak butter recipe that I really like. I went a bit heavier on the herbs, but I made the butter according to this recipe and still have some in my freezer for next time.
The bone-in rib eye steak was 600g, and I seasoned it with salt and pepper then seared in a hot pan with 2 tablespoons of butter for 3 minutes on each side, until there was a dark crust on the outside. When the pan starts to smoke, add a touch of olive oil.
Pop that into the oven at 175C/325F for 15 minutes until the internal temperature comes up to 48C. Take it out of the oven and let rest on a plate until the temperature is 52C (medium rare).
I served this with a recipe from Jamie Oliver’s app. I’ve made pea fritters before but usually not with this sort of batter. It was much nicer actually, but I kicked his up with a bit of hot sauce and lemon zest in the batter.
