Ingredients

• Thick Ribeye about 3 cm+ thick about 500g
• Tablespoon of butter for basting
• Arromatics for basting- Bayleaf, a few thyme sprigs, garlic clove (all optional)
• 125g butter
• 7-8 good quality anchovies
• 20 ish leaves parsley leaves
• Small sprig rosemary
• 1 large clove garlic
• 4 large floury potatoes (Like Maris Piper)
• Oil cooking for deep frying

 

This big 500g ribeye is enough for 2, and cooking a steak this thick allows you to sear it long enough to get a beautiful crust before it’s cooked to medium rare inside. The basting is optional, but you definitely won’t regret it!  If you skip it, you can finish the steak quickly in the oven until it hits the desired temperature (I highly recommend a good meat thermometer for cooking meat). The butter is super easy to make, and leftovers can be wrapped and easily frozen. “Pont Neuf” potatoes are basically big thick chips!

 

1. 1. Generously season your steak and let sit at room temperature for about an hour. Letting it sit allows the moisture (drawn out by salting) to get reabsorbed into the meat. If you don’t have time, just make sure you season it immediately before cooking.
   2. Peel the potatoes and square off the sides and the ends to make a big rectangle (it doesn’t have to be perfect), then quarter this lengthways to make 4 long rectangles. (Boil up the scraps and fry them up for breakfast!)
   3. Boil these in salted water (the water should taste like the sea) for about 10-15 mins until well cooked and almost falling apart. Carefully remove from the water (they will be fragile) and let them cool completely. The cracks in the exterior will help make crispy chips.
   4. If you don’t have a deep fryer you can use a candy thermometer or even a meat thermometer with a pot on your stove. Don’t fill your pot more than halfway, and cook in batches so as not to crowd your pan.  Fry them first at 150°C for about 6-7 minutes until you get a light crust. Let them cool again until the final fry.
   5. For the butter: Chop the parsley, anchovies and rosemary and add to a food processor with the butter, then add crushed or finely grated garlic. Blitz until you have a delicious smooth butter.
   6. Now for the steak! Heat your pan with some neutral oil. You want it very hot – the oil should be shimmering and just starting to smoke. Cook on each side until you have a really nice colour (about 2 minutes each, maybe a little longer).
   7. Reduce the heat to medium high and add your aromatics and butter. As the butter starts to foam, baste your steak, focusing on the thicker or denser parts of the meat. You can flip the meat and baste the other side. Be careful not to burn your butter adjusting the heat as necessary. Check the internal temperature as you go, being aware thinner parts of the steak will cook faster. For a steak of this size to be medium rare (recommended) you want to take the steak out of the pan at 48°C, which should bring you to about 54°C after resting. For rare, these temperatures would be 43°C/50°C, and for medium 54°C/60°C. The whole process  for medium rare should 7-9 minutes for a steak of this size.
   8. While your steak is resting, bring your oil to 180°C to finish your potatoes. You may need to cook them in batches to avoid overcrowding, which would affect the temperature of your oil.
   9. Carve the meat, and top with the butter (room temperature or even a little warmer) you can even give it a quick blast with a blow torch to help it melt. A very hot grill works too, but you have to very quick to avoid over cooking the meat. Heating your plates is always a good idea when serving carved meat like this, as it loses heat very quickly.