With Valentines Day just around the corner, create the perfect ribeye steak dish, with homemade garlic & sundried tomato butter. It’s a feast that is sure to impress!
The delicious flavoured butter that you make can also be stored to be spread on breads or tossed through pasta!
Ready in: 1 hour
2 x ribeye steaks, seasoned (Head to our Butchers’ counter for top-quality steaks!)
400g all-rounder potatoes, e.g. Wilja, peeled and cut into chips
3 tbsp olive oil
225g unsalted butter, softened, plus a little extra to fry the steak
40g sundried tomatoes, finely chopped
3 garlic cloves, crushed
2 tsp fresh thyme, finely chopped
Crushed black pepper and flaked sea salt, to taste
Preheat the oven to 200°C ready for the chips.
To make the flavoured butter, in a bowl, beat together the unsalted butter, sundried tomatoes, garlic, thyme and a little salt and pepper. Mix well until combined, then taste to check seasoning and add more if needed.
For chilling the butter choose from one of the below methods:
- Transfer the butter to a sheet of clingfilm, roll tightly and use the wrap to shape the butter into a log shape. It can then be sliced for on top of the steak.
- Fill a silicone ice cube tray to make individual butter pats. For Valentines Day, you could use a heart shaped ice cube tray!
- Add the softened butter to a piping bag with a large star piping nozzle, and when ready to serve up, pipe a decorative swirl of butter onto the dish.
For the chips, toss the potatoes and 2 tbsp of olive oil in a bowl, together with some salt and pepper.
Roast for 35-45 minutes until crisp and golden in colour.
To cook the steaks, heat the remaining tbsp oil in a frying pan. Add the extra butter and the seasoned steaks, fry for 2-4 mins on each side, then transfer to plates.
Serve up the steak and chips with some dressed salad leaves and add a generous portion of butter atop the steak.
Recipe Tip: The butter will keep in a sealed container in the fridge for 1 week, or the freezer for 2 months.