- Ribeye Steak (Bigger The Better)
- Balsamic Vinegar
So you don't need to be a genius here to see the steak is the key ingredient. Spend a little extra on getting a good big thick rib eye steak.
Chop the potatoes up in to nice sized wedges and put them in an oven proof dish
Add in a load of oil, salt, pepper and rosemary and toss the whole thing together. Whack them in to an oven at 180C
Take the steak out and let it come up to room temperature about 30 minutes before cooking
Bash up a bit of garlic and rosemary and rub it in to the steak and leave it sitting while it warms up
Peel a clove of garlic and let the butter soften a little to make your life easier.
After roughly chopping the garlic for a couple of seconds pour a nice amount of salt on it. This will rough it up and then just push down on it with your knife for a while
This has the result of turning it in to a paste and making it super fine. Chefs tip for the win!!
Lash the butter and garlic in to a cup and stir it all up so as the garlic is evenly mixed throughout
Shape a little ball or whatever shape you want it to be really and then lash that in to the fridge for later to cool down.
After about 20 minutes of cooking give the wedges a toss and make sure they are not sticking. Throw them back in to the oven at the same heat then again.
Get the pan on full heat and let it warm up for at least 5 minutes. I can't stress enough just how hot this has to be. We are trying to seal in all the flavors and heat is essential.
Season the steak up with salt and pepper and rub some oil all over it on both sides.
Don't put a drop of oil in the pan just the steak straight on. After about 90 seconds turn it 90 degrees to get those lovely griddle marks. Don't be moving it every couple of seconds.
Flip it over after about 2 minutes and it will look like this. It will then only take about 90 seconds on the other side on full heat.
Take it off the heat and allow it to rest for about 2-3 minutes. This is the really important bit. You need to let the juices start flowing again and let the meat relax.
While the meat is resting lash a small bit of olive oil on to the rocket
Plate the whole thing up nice and simple and pop your garlic butter on top to let it drop down in to the steak!