This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Rib-eye of beef with soy and spice
Item 1 of 1
Rib-eye steaks are marinated in a heady chilli, lemon grass, soy, ginger, garlic and spring onion marinade, before being pan-fried in this Paul Heathcote recipe. Serve with your favourite sides - steamed greens and rice will suffice. For more sumptuous steak recipes go to our steak collection.
First published in 2015
discover more:
share recipe:
Ingredients
Metric
Imperial
- 2 240g rib-eye steaks
- 1 red chilli, mild, finely chopped
- 2 lemon grass stalks, 2cm, finely chopped
- 1 ginger, 1 cm, peeled and finely chopped
- 1 garlic clove, minced
- 2 large spring onions, finely sliced
- 8 tbsp of soy sauce
- 1 lime, zest and juice
- 1 sprig of fresh coriander, small
- salt
- pepper
- 2 tbsp of olive oil
SAVE RECIPE
Method
1
Place the chilli, lemongrass, ginger, garlic, spring onion, soy sauce, lime and olive oil into a bowl and whisk together
- 1 red chilli
- 2 lemon grass stalks
- 1 ginger
- 2 garlic cloves
- 2 large spring onions
- 8 tbsp of soy sauce
- 1 lime
- 2 tbsp of olive oil
3
Place a large frying pan over a high heat and once hot, add the steak (no oil should be required)
4
Once the steak is sealed in the pan, turn over and sear on the other side until a similar colour is achieved
5
While the steak is still cooking add the marinade to the pan and remove from the heat to form a sauce. Remove the pan from the heat. For a rare steak, you do not need to cook the steak further in the oven
- 1 sprig of fresh coriander
6
For a medium-rare steak, place in the oven preheated at 200˚C/gas mark 6 for 2 minutes (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
7
Remove the steak from the oven and allow to rest for 2-4 minutes. Pour over the marinade and serve with a side of steamed greens, rice or potatoes and fresh coriander
First published in 2015
discover more:
share recipe:
You may also like
SITES
© Great British Chefs 2023
Get in touch