- SERVES2 / main
- PREP30 min
- COOK60 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
- 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.
- Remove steaks from the fridge 1 hour prior to cooking, season with sea salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat The Sauce by Manu, Red Wine according to packet instructions.
- 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.