SuperValu Rib Eye Steak with Cowboy Butter
Gareth Mullins
Gareth Mullins
Recipe - Carrick-on-Suir - Guinan's
SuperValu Rib Eye Steak with Cowboy Butter
0
Servings2
Cook Time25 Minutes
Ingredients
450g SuperValu Rib Eye Steak
1 Bunch watercress
SuperValu Signature Tastes Toscano Extra Virgin Olive Oil
Olive oil and balsamic vinegar
150g SuperValu Irish butter
4 Cloves garlic, finely chopped
1 Shallot, finely chopped
½ Lemon, juiced and zested
1 tbsp Dijon mustard
½ tsp Cayenne pepper
½ tsp Chili flakes
1 tsp Smoked paprika
½ tbsp Chopped parsley
½ tbsp Chopped thyme
Directions
Ingredients
- 1 450g SuperValu Rib Eye Steak
- 1 Bunch watercress
- SuperValu Signature Tastes Toscano Extra Virgin Olive Oil
- Olive oil and balsamic vinegar
Cowboy Butter
- 150g SuperValu Irish butter
- 4 Cloves garlic, finely chopped
- 1 Shallot, finely chopped
- ½ Lemon, juiced and zested
- 1 tbsp Dijon mustard
- ½ tsp Cayenne pepper
- ½ tsp Chili flakes
- 1 tsp Smoked paprika
- 1 tbsp Chopped parsley and thyme
- 1 tsp Salt and pepper
Method
- Allow steak to reach room temperature for 30 minutes.
- Preheat barbecue until smoking hot.
- Oil and season the steak.
- Sear on the hottest part of the barbecue until browned on each side.
- Move to a cooler part of the barbecue and cook to desired doneness:
- Rare: 12-14 minutes
- Medium-rare: 16-18 minutes
- Medium: 18-20 minutes
- Well Done: 25 minutes.
- Rest steak in a 100°C oven for 10 minutes.
Cowboy Butter:
- Melt butter in a saucepan over medium heat.
- Sauté garlic and shallot for 2 minutes.
- Remove from heat.
- Whisk in lemon juice, zest, and Dijon mustard.
- Add spices and herbs.
- Season with salt and pepper.
- Serve steak with cowboy butter and watercress dressed with olive oil and balsamic vinegar.
0 minutes
Prep Time
25 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
SuperValu Signature Tastes Irish Hereford Beef Rib Eye Steak (450 g)
€17.49€38.87/kg
SuperValu Rocket, Spinach & Watercress Salad (100 g)
€1.59€15.90/kg
Not Available
SuperValu Signature Tastes Aged Balsamic Vinegar of Modena (250 ml)
€3.29€13.16/l
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
SuperValu Loose Garlic (1 Piece)
€0.49
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Maille Dijon Mustard (215 g)
€3.85€17.91/kg
Not Available
Schwartz Chillies Crushed (29 g)
€3.20€110.34/kg
Not Available
SuperValu Fresh Flat Leaf Parsley (25 g)
€1.19€47.60/kg
Not Available
Recipe
Ingredients
- 1 450g SuperValu Rib Eye Steak
- 1 Bunch watercress
- SuperValu Signature Tastes Toscano Extra Virgin Olive Oil
- Olive oil and balsamic vinegar
Cowboy Butter
- 150g SuperValu Irish butter
- 4 Cloves garlic, finely chopped
- 1 Shallot, finely chopped
- ½ Lemon, juiced and zested
- 1 tbsp Dijon mustard
- ½ tsp Cayenne pepper
- ½ tsp Chili flakes
- 1 tsp Smoked paprika
- 1 tbsp Chopped parsley and thyme
- 1 tsp Salt and pepper
Method
- Allow steak to reach room temperature for 30 minutes.
- Preheat barbecue until smoking hot.
- Oil and season the steak.
- Sear on the hottest part of the barbecue until browned on each side.
- Move to a cooler part of the barbecue and cook to desired doneness:
- Rare: 12-14 minutes
- Medium-rare: 16-18 minutes
- Medium: 18-20 minutes
- Well Done: 25 minutes.
- Rest steak in a 100°C oven for 10 minutes.
Cowboy Butter:
- Melt butter in a saucepan over medium heat.
- Sauté garlic and shallot for 2 minutes.
- Remove from heat.
- Whisk in lemon juice, zest, and Dijon mustard.
- Add spices and herbs.
- Season with salt and pepper.
- Serve steak with cowboy butter and watercress dressed with olive oil and balsamic vinegar.