A recipe from New Street Grill, served with roast garlic and watercress…
Ingredients (serves 2)
2 x 350g rib-eye steaks, on the bone
1 head garlic
small knob butter
1 bunch watercress
Remove the steaks from the fridge and allow them to come up to room temperature (about 30 minutes depending on how warm a day it is).
Cut a very small amount off the top of the garlic head and place on a small knob of butter with a pinch of rock salt. Wrap in foil and bake in a slow oven at 130°C for 30 minutes or until tender.
Wash the watercress well in cold water and shake dry.
When you’re ready to cook the beef, place a large griddle pan on the stove to heat. Season the beef with sea salt and black pepper, rub with a little oil and place onto the hot griddle pan.
Allow to colour on both sides until dark brown, but not burnt. Once cooked to the desired degree, allow the steaks to rest in a warm place for around 5-6 minutes. This gives the meat time to cook through to the centre, and results in a more moist and tasty steak once cut.
Perfect served with hand-cut chips.
(Note: The chef at New Street Grill normally allows around 10 minutes’ cooking time for a medium rare steak)