Reverse Sear Rib-Eye Steaks with Red Wine Butter Recipe

Ingredients

2 x 220g rib-eye steaks
1 tsp honey
½ tsp sea salt
¼ tsp freshly ground black pepper
3 garlic cloves, grated or crushed
1 sprig of rosemary, leaves only and finely chopped
1 tsp smoked paprika
2 tbsp butter
75ml red wine
1 tsp tamari

Prep: 10 mins | Cook: 25 mins + resting

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Method

1. Heat your oven to 150°C/Fan 130°C/Gas 2. Unwrap the steaks. Mix the honey, salt, pepper, crushed garlic, finely chopped rosemary leaves and smoked paprika together to make a thick paste. Rub the mix all over the steaks. Prick the steaks all over with a fork – this helps tenderise them and gets the rub right into the meat.

2. Pop the steaks on a baking tray and roast in the preheated oven for 20 mins. Remove from the oven. Pat the steaks dry with kitchen paper (this helps form a nice crust).

3. Set a large frying pan over high heat. Once it’s smoking hot, add 1 tbsp butter. Take off the heat for a moment, swirling the butter round the pan just till it’s melted.

4. Put the pan back on the heat. Add the steaks. Cook for 1-2 mins on each side, or till you get a nice golden crust. Rest for 10 mins before slicing.

5. While the steaks rest, add the red wine to the pan. Let it reduce right down till there’s only about 2 tbsp left. Whisk in the remaining 1 tbsp butter and the tamari. Slice the steaks and drizzle over the red wine butter sauce to serve. Lovely served with chips and homemade mayonnaise.