the perfect ribeye steak

the perfect Ribeye Steak

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Course Main Course
Cuisine French, Irish
Servings 4


  • 2 x Ribeye Steaks usually one ribeye serves two persons
  • 2 tbsp olive oil
  • 4 shallots halved
  • 4 cloves garlic
  • 1 tbsp caster sugar
  • 2 tbsp Rosemary
  • 2 tbsp thyme
  • 100 g butter 25g +75g
  • 400 g Baby potatoes
  • Salt and pepper


  • Place the steaks on a dish and drizzle with some olive oil and set aside covered for an hour or two at room temperature.
  • Meanwhile, in a saucepan, place the potatoes and cover with salted water. Bring to the boil and simmer for 25 minutes until cooked through. Remove from the heat and drain the water.
  • Slice the potatoes and keep aside until needed.
  • In a second sauté pan, drizzle some oil and add the shallots. And sauté with 2 cloves garlic, caster sugar, rosemary, thyme with some salt and pepper for 2 minutes to caramelise.
  • Add ¼ of butter and the sliced baby potatoes. Continue to cook a further 2 minutes or so until the potatoes and shallots are cooked. Keep warm aside.
  • Then, Preheat a griddle pan or sauté pan to high. Place the ribeye on the grill, season well.
  • Grill for 4 minutes depending on thickness then Turn the steak and continue to cook a further 4 minutes or so.
  • Add the rest of the butter, garlic and herbs and turn down the heat to low. Baste the beef with the foaming butter to infuse the flavour into the ribeyes..
  • Try not to over agitate the meat, instead turn it just once or twice.
  • Remove from the heat and set aside to settle the juices for 3-5 minutes.
  • Carve the steaks and serve with the potatoes and shallots.
Keyword Beef, french, grilled, Kevin Dundon, sunday roast
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