Rib-eye of beef with polenta chips

This classic rib-eye steak recipe from Robert Thompson is served with chips - of the polenta variety. The sauce requires a bit of time but it will make this rib-eye steak recipe one to remember. The roasted vine tomatoes used as a garnish by Robert are not included in the recipe, but can be achieved by slowly roasting the tomatoes at 100°C for an hour

Rib-eye steak recipe

Main

Easy

1 hour 20 minutes plus 4-6 hours chilling time

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Method

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Polenta chips are simple, but require a long setting time so that they hold their shape when fried. Use a large pan to bring the vegetable stock to the boil and slowly add in the polenta whilst whisking

The polenta will thicken very quickly so keep stirring to stop it from catching. Season the polenta and stir in the parmesan

Transfer the polenta to a lightly oiled tray and spread out as quickly as possible, then place an oiled piece of parchment on top and press lightly with another tray to ensure an even surface. Chill in the fridge for 4-6 hours

Preheat the oven to 180°C/gas mark 4. Roast the chicken wings until golden all over, turning the wings over occasionally as they cook

Remove the wings from the oven, drain off all of the fat and reserve the fat for later use

Deglaze the roasting tray with sherry vinegar and the Madeira, and add this with the chicken wings and beef stock into a large pan. Bring the stock to a simmer, and reduce a consistency that coats the back of a wooden spoon. Strain through a muslin cloth before adding in the fat from the chicken wings

Deglazing a pan

To deglaze the pan, pour in the suggested liquid and let it heat gently. Drag a wooden spoon along the bottom of the pan to free any solids that may be stuck to it

Return the strained sauce to the pan and turn down to a simmer. Avoid stirring too much or the fat will emulsify into the sauce

Slice the rib-eye into 4 even steaks. Season well and rub with a little oil on both sides. Colour each steak in a very hot griddle pan, turning twice on each side to achieve a criss-cross pattern on the meat

Transfer the steaks to a preheated oven set to 200°C/gas mark 6 and cook each steak through (to the diners preference). Add a sprinkling of fresh thyme to the cooked steaks and allow to rest

10.

Before serving, cut the polenta into 1.5cm by 10cm chips and deep fry until crispy and golden

11.

Serve each plate with a generous portion of polenta chips, a steak and the reduced sauce. Garnish with slow-roasted vine tomatoes if you wish

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