This rib-eye recipe is comfortingly paired with chunky chips, field mushrooms and vine tomatoes, while a balsamic glaze, which can be made well in advance, adds a restaurant-quality touch to the dish.
Ingredients
300ml of balsamic vinegar
55g of caster sugar
2 rib-eye steaks
1 sprig of fresh thyme
vegetable oil
sea salt
cracked black pepper
4 vine tomatoes
2 sprigs of thyme
sea salt
cracked black pepper
500g of Maris Piper potatoes
sea salt
vegetable oil, for deep frying
4 large field mushrooms
vegetable oil
sea salt
cracked black pepper
Method
1. For the balsamic glaze, place the sugar and vinegar in a wide pan. Bring to the boil and reduce to the consistency of a thin syrup - if too thick, continue to reduce or add some water
2. Once you are happy with the consistency, pour into a squeezy bottle and set aside - the balsamic glaze will keep for weeks
3. For the slow-roasted tomatoes, cut the tomatoes in half. Then, season with sea salt cracked black pepper and lay 2 sprigs of thyme on top of the tomatoes. Place into an oven set to 50°C and cook for two hours - if rushed for time, set the oven to a higher temperature and cook for a shorter duration, though this will impinge on the taste
4. For the chips, peel the potatoes and cut into large, chunky chips. Place the chips into a large pan and cover with cold water and sea salt. Place on the hob and bring up to the boil
5. Just before the chips are boiling, remove from the heat and drain in a colander - make sure they do not break up. Leave the chips to cool then lay on a tray and transfer to the fridge to dry out, leave for an hour
6. After an hour, set the deep fat fryer to 140°C and blanch the chips until cooked through - approximately 12-15 minutes, there should be no colour to them
7. Meanwhile, remove the tomatoes from the oven and keep warm. Turn the oven up to 180°C. Season and lightly oil the mushrooms with vegetable oil and place in the oven for 12 minutes
8. Place a frying pan over high heat and heat until smoking. Season the rib-eye with cracked pepper and sea salt, rub with vegetable oil and a sprig of thyme
9. Turn the heat down and cook the steaks to your liking, turning halfway through cooking. Once cooked, allow to rest for as long as you cooked the steaks for
10. While the steaks are resting, cook the chips for a third time in the deep fat fryer at 190°C until crisp. Drain and season with salt.
To serve, squeeze some of the balsamic glazes across 2 large plates. Place the mushrooms and tomatoes on the glaze and top with the rib-eye steaks. Arrange the chips next to the steaks and serve immediately
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