Ribeye Steak and Wedges
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Ingredients

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Cooking Instructions

  1. Preheat the oven 200C.
  2. 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.
  3. 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.
  4. 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.
  5. Pop these wedges on some parchment paper and put into the oven for 30-40 min until golden and crunchy.
  6. Once the wedges are at the 25/30 min mark, you can prep the steaks.
  7. Pat dry the steaks with some kitchen paper and then drizzle some veg oil and salt over the steak and massage in.
  8. 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.
  9. Now put these steaks into tin foil and allow it to rest for at least 5 minutes.
  10. Serve with salad and the wedges and a slice of mustard butter.