Prep Time: 10-15 minutes
Cooking Time: 20 minutes
Total Time: 30-40 minutes (includes chilling time for the wasabi butter)
Serving Size: 2 servings
Ingredients:
- 50g butter, softened slightly
- Freshly grated wasabi, to taste (about 1-2 tsp, or 5-10g)
- 2 x fat ribeye steaks (approx. 180-200g weight each)
- 1 tbsp olive oil
- A little sea salt & freshly ground black pepper
- 2 tbsp good quality mayonnaise
- 1 small clove garlic, crushed
To serve:
- Freshly cooked crispy chips
- 2 generous handfuls of watercress
Method:
- Prepare the wasabi butter by beating freshly grated wasabi, around 1-2 teaspoons, into the softened butter. Wrap in cling film, rolling tightly into a little barrel shape. Chill in the fridge for 30 minutes, or freeze for 10 minutes, so that it is cold enough to slice.
- Heat the oil in a heavy based frying pan until smoking hot. Season the steaks on both sides with a little salt and freshly ground black pepper. Lay the steaks in the pan and fry, undisturbed, on one side for 2-3 minutes. Flip over and fry on the other side for a further 2-3 minutes. For a 2-3cm thick piece of meat these timings should give you a medium steak. Cook a little less for rare, a little more for well done. Remove the steak and allow to rest on a warm plate tightly covered in foil.
- Whilst the steak is resting, prepare the wasabi aioli by mixing together the mayonnaise with the crushed garlic. Stir through freshly grated wasabi to taste.
- Serve the steak with a slice of wasabi butter melting on top, accompanied by chips and watercress and wasabi aioli for dunking them in.