• SERVES
    2 / main
  • PREP
    30 min
  • COOK
    60 min

INGREDIENTS

2 x 600g beef rib eye steaks, bone on 

50ml olive oil, plus extra to drizzle 

100g butter 

6-8 cloves garlic 

6 sprigs thyme 

2 x 10cm pieces of bone marrow, split lengthways (have your butcher do this for you) 

150g pouch The Sauce by Manu, Red Wine 

Chunky chips 

4-6 large Russet Burbank potatoes, peeled 

1 tablespoon sea salt 

1 teaspoon finely chopped rosemary 

Side salad 

2 big handfuls wild rocket 

200g assorted cherry tomatoes 

½ red onion, cut into thin wedges 

Olive oil, to drizzle 

Red wine vinegar, to drizzle 

METHOD

  1. For the chips, cut potatoes into chunky chips around 1.5-2cm wide. Place into a saucepan of cold water and bring to the boil over a high heat. Reduce heat to a strong simmer and cook for 10-12 minutes or until just tender. Drain well. Spread over a clean dry tea towel to cool. Transfer to tray covered with a second clean dry tea towel and place in the fridge for 4 hours or preferably overnight.
  2. Remove steaks from the fridge 1 hour prior to cooking, season with sea salt and pepper.
  3. Preheat an oven to 180˚C. Heat a large, oven proof, frying pan over a high heat and when hot, add oil and half the butter. When butter is foaming, add the steaks and cook for 4 minutes. Turn, add the garlic, thyme and remaining butter and cook for 3 minutes, occasionally basting the steaks with hot butter and oil. Transfer pan to the oven and bake for 12-15 minutes for medium rare or cook to your liking. Place steaks on a plate and cover with foil. Leave to rest for 10 minutes.
  4. For the bone marrow, increase the oven temperature to 220˚C. Place the marrow pieces in a roasting pan, drizzle with olive oil and season with sea salt and pepper. Bake for 10-12 minutes.
  5. Heat a deep fryer to 200˚C or half fill a large saucepan with oil, place over a medium high heat and bring to 200˚C.
  6. Using a fork, gently scratch the skin of the potatoes on each side. When the oil is hot, drop in a handful of chips and cook for 3-4 minutes or until crisp and golden. Transfer to a paper-towel lined plate to drain any excess oil before placing in a large metal bowl. Combine sea salt and rosemary in a small bowl and sprinkle over hot chips, tossing to coat. Repeat with remaining chips until all are cooked.
  7. For the salad, place rocket, tomatoes and onions in a large serving bowl and toss to combine. Drizzle with olive oil and red wine vinegar and season with sea salt and pepper to taste.
  8. Heat The Sauce by Manu, Red Wine according to packet instructions.
  9. To serve, cut rib eye meat from the bone and thickly slice. Arrange on a plate, top with a piece of marrow and drizzle with butter, garlic and thyme. Spoon over sauce and serve any extra on the side. Accompany rib eye with a bowl of chips and a dressed salad.