Cooking a ribeye steak can be a little daunting if it’s your first time around, but using a few simple steps, you can be converted! Our first tip is to use the reverse-sear method as it’s a thick cut of steak so this will allow you to get a more even and consistent cook. Secondly, you must get your hands on a thermometer to ensure the steak is cooked to your liking. We’ve served it alongside some roasted brussel sprouts and carrots, with some yorkshire puddings and a red wine gravy. So if you’re wanting to recreate some classic pub fair at home, this recipe is for you!
125g plain flour
750g ribeye steak, bone in
Seasonal veg - we used dutch carrots and brussel sprouts
6 tsp vegetable oil
1 garlic clove, bruised
2 shallots, sliced or quartered
250ml beef stock
4 sprigs of thyme
1 tsp red wine vinegar
1 tsp sugar
Knob of butter
Take the steak out of the fridge to bring to room temperature.
Preheat the oven to 120 degrees celsius.
Crack eggs into a large bowl and whisk well.
Slowly add in flour and salt, while continuing to whisk, until a smooth batter forms.
Now add in the milk and whisk until combined. Set aside for half an hour.
Salt the steak on both sides and place in the preheated oven on a rack. Place a tray in the lower rack to collect the drippings for an easy clean up.
Cook steak until the internal temperature reaches 45 degrees celsius. This usually takes around 45 mins. Remove the steak from the oven when testing the temperature using a thermometer.
Turn the oven up to 200 degrees and cook vegetables of your choice with some olive oil and salt and pepper.
Pour 1 tsp vegetable oil into each hole of a 6 muffin tin and place in the hot oven to heat the oil.
After 10 minutes, pull out the muffin tin and evenly pour the yorkshire pudding batter into each hole and place in the oven to cook for 15-20 minutes.
Place a cast iron fry pan over high heat and massage some olive oil and salt into the piece of steak.
Once hot, add the steak to the pan and cook for around 3 minutes on each side until perfectly seared.
Remove from the pan and rest.
In the same pan, add a dash of olive oil and add the shallots and garlic. Cook on low for a few minutes, before deglazing the pan with the red wine.
Reduce the wine for a couple of minutes and then add in the stock, thyme leaves, red wine vinegar and sugar.
Cook sauce on medium-low until it has thickened. Season with freshly ground pepper and add in a knob of butter.
Once the steak has rested for 10 minutes, cut alongside the bone to remove it, then slice the steak against the grain into 1cm thick pieces.
Serve alongside roasted veg, yorkshire puddings and a drizzle of the red wine gravy.