Grilled rib-eye with watercress purée
Item 1 of 1
★ ★ ★ ★ ★
5.00
Cooking a rib-eye steak is always a treat. Richard Corrigan serves his grilled rib-eye steak recipe with homemade onions rings and a garlicky watercress purée. This is a great steak to enjoy fresh off the barbecue, making it a delicious way to celebrate.
Related Recipes
Ingredients
Metric
Imperial
Rib-eye steak
- 4 240g rib-eye steaks
Watercress purée
- 400g of watercress, picked and washed
- 400g of baby spinach leaves, washed
- 2 large onions, finely diced
- 6 garlic cloves, minced
- 400ml of cream
- olive oil
- salt
- pepper
Onion Rings
- 2 large onions, cut into 1/2cm rings
- 110g of rice flour
- 5 black peppercorns
- 1 1/2 bird's eye chillies, stalks removed
- 10g of sea salt
- vegetable oil, for deep frying
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
For the watercress purée, bring a large pan of salted water to the boil. Submerge the watercress and spinach into the boiling water for 1 minute. Strain and place into ice water for 10 minutes
- 400g of watercress
- 400g of baby spinach leaves
2
Pour enough olive oil to coat the base of a large pan and place over a medium heat. Add the onion and a good pinch of salt and pepper and sweat until soft. Add the minced garlic and cook for a further 2 minutes. Add the cream, bring to a simmer and reduce down by half
- olive oil
- 2 large onions
- 6 garlic cloves
- salt
- pepper
- 400ml of cream
3
Add the blanched watercress and spinach and cook for a further 5 minutes. Place into a blender and process until smooth. Pass through a fine strainer, season to taste with salt and pour into a suitable container. Store in the fridge until needed
4
For the onion rings you will need to start with the black pepper flour. Place half of the rice flour into a blender with the chillies and black pepper, blend until smooth. Add the remaining rice flour and salt and pulse until combined
- 110g of rice flour
- 5 black peppercorns
- 1 1/2 bird's eye chillies
- 10g of sea salt
5
Place the black pepper flour into a bowl and whisk in enough cold water to form a thick batter. Set aside until required
6
For the rib-eye, generously season the steak with salt and pepper. Heat a pan, grill or barbecue until extremely hot. Preheat the oven to 200˚C/gas mark 6. First place the steak onto the cooking surface - if using a pan or grill, add a splash of vegetable oil before cooking
- 4 240g rib-eye steaks
7
Once the meat has reached a dark brown colour, turn over and sear on the other side until a similar colour is achieved. Remove the pan from the heat. For a rare steak, you do not need to cook the steak further in the oven
8
For a medium-rare steak, place in the preheated oven for 1 minute (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes
9
Meanwhile, gently stir the batter to ensure an even consistency. Drag the onions through the batter and deep fry at 180˚C until golden. Remove from the fryer and place on absorbent kitchen towel
- vegetable oil
10
To serve, divide the watercress purée across 4 warm plates, place the steak on top followed by a few of the onion rings
First published in 2015
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026