Rib-eye of beef with soy and spice

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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





Place the chilli, lemongrass, ginger, garlic, spring onion, soy sauce, lime and olive oil into a bowl and whisk together
Place the steaks in the marinade and leave for 1 hour in the fridge. Remove the steak and season with salt and pepper
Place a large frying pan over a high heat and once hot, add the steak (no oil should be required)
Once the steak is sealed in the pan, turn over and sear on the other side until a similar colour is achieved
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
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
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

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

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