There’s a fantastic meal at steak with this recipe

Ribeye steak, horseradish, garlic and parsley butter

Ingredients Instructions
  • 100g salted butter at room temperature
  • 2 cloves garlic, peeled and finely chopped
  • 20g hot horseradish sauce
  • 3g fresh parsley, finely chopped
  • Black pepper
  • Mix all the ingredients together in a bowl and season with black pepper.
  • Make into a sausage shape and wrap in some greaseproof paper. Put in the fridge to firm up.
  • Cut into eight discs and serve a slice on top of your cooked steak.
  • Remove the Scotch Beef PGI ribeye steak from the fridge at least 15 minutes before cooking. This will enhance tenderness after cooking.
  • Griddle, grill or pan fry and always make sure the pan or grill is searingly hot before you start cooking – this will ensure the steak is sealed and the meat is caramelised.
  • Pat with kitchen paper to ensure steak is dry before rubbing with oil on both sides.
  • Season with salt and pepper
  • Different oils smoke (or haze) at different temperatures – rapeseed oil can be heated higher than olive oil and butter will burn at a comparatively low temperature. Cooking times • Blue – 1 min each side • Rare – 2 mins each side • Medium/Rare – 2 mins 30 secs each side • Medium – 3 mins each side • Well Done – 5 mins each side • Timings are approximate, based on a 1.5cm thick ribeye steak.
  • Don’t over handle the steak during cooking. Try to limit turning to only once – halfway through cooking.
  • You can add a knob of butter to the pan towards the end, if frying or griddling.
  • Allow the meat to rest for at least 3 minutes after cooking.

Recipe © Quality Meat Scotland | http://www.scotchkitchen.com