Grilled rib-eye with watercress purée

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.

First published in 2015
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Rib-eye steak

  • 4 240g rib-eye steaks

Watercress purée

Onion Rings


  • Deep fat fryer
  • Blender


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
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
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
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
Place the black pepper flour into a bowl and whisk in enough cold water to form a thick batter. Set aside until required
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
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
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
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
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
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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.

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