Simple Rib-eye steak with a homemade savoury butter similar to a Maitre d’Hotel Sauce.
First buy your quality Yorkshire Dales steaks from www.paganum.co.uk, here we are using the butchers favourite Rib-eye, approx 8oz or 250g each and about an inch thick. Always let your steak warm a little by taking out of the fridge at least half an hour before you start cooking.
Ingredients for the Maitre d’Hotel Sauce:-
- 4oz local butter, diced and softened but not melted
- 2 tbsp chopped parsley or chives
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- Dash Worcestershire sauce
- 1/2 tsp Dijon Mustard
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper
Its best to make the butter a couple of hours before you need to use it so it can chill and harden in the fridge. soften the butter and mix with the chives/parsley, garlic, lemon juice, cayenne pepper, mustard, Worcestshire sauce and black pepper & salt to taste. Roll into a log or roll and cover with cling film and put back in the fridge to harden, after a couple of hours you can cut coin sized pieces of the butter.
To cook the steak brush with olive oil and fresh black pepper add to a HOT heavy pan, griddle or BBQ and sear, turn over and brush the other side with oil and pepper and sear again, then reduce the heat and cook for the required time.
2-3 minutes on each side for Rare, 3-4 mins each side for Medium and for Well Done reduce the heat and cook for 8-10 minutes, the most important bit is then let your steak REST for at least 5 mins, put on a plate and cover with tin foil and rest for 5 to 10 minutes. To finish add a couple of the coins of butter on top of the steak and allow to melt or flash under the grill quickly.
The Maitre d’Hotel Sauce sauce has parsley and the chive version is more of a savoury butter.