Rib-eye steak with chicory, blue cheese and pickled walnuts
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This impressive rib-eye steak recipe is served with a wintry chicory, blue cheese and pickled walnut salad, the ideal next-level steak dish for a dinner party.
Ingredients
Rib-eye steak
- 4 rib-eye steaks, each weighing 225g (2cm thick)
- 2 pinches of salt
- 2 tsp olive oil
- 55g of butter
- freshly ground black pepper
Pickled walnut purée
- 130g of pickled walnuts
Salad
- 1 chicory
- 1 frisée lettuce
- 75g of blue cheese , preferably Cashel Blue
- 1 tbsp of chives , cut into 1 inch batons
- 260g of pickled walnuts , sliced
- walnut oil
- salt
- pepper
Equipment
- Food processor
Method
1
To begin, make the walnut purée. Drain the walnuts (reserving a little pickling liquid) and place in a food processor. Blend on high, slowly adding some of the pickling liquid to form a thick, smooth purée. Pass through a fine sieve and transfer to a clean bowl
- 130g of pickled walnuts
2
To prepare the salad leaves, cut the base from the chicory and remove any damaged leaves. Separate the leaves and trim the ends
- 1 chicory
3
Trim the outside of the frisée lettuce and pick some nice pieces from the heart
4
To cook the steaks, season with salt and pepper, pressing firmly into each side
- freshly ground black pepper
- 4 rib-eye steaks, each weighing 225g (2cm thick)
- 2 pinches of salt
5
Place a pan over a medium heat, add the oil and butter and cook until the butter is foaming and smells nutty, but is not burnt
- 55g of butter
- 2 tsp olive oil
6
Increase the heat and lay the steaks in the foaming butter. Cook for 2 minutes on each side, then remove from the pan and leave to rest in a warm place
7
To serve, add the chicory, frisée, blue cheese, chives and pickled walnuts to a bowl. Season with salt and black pepper and dress with a little walnut oil
- pepper
- 75g of blue cheese , preferably Cashel Blue
- 1 tbsp of chives , cut into 1 inch batons
- 260g of pickled walnuts , sliced
- walnut oil
- salt
8
Add a spoonful of the picked walnut purée to each plate and place a steak on top. Dress with the salad and serve
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Rib-eye steak with chicory, blue cheese and pickled walnuts
