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Recipes & Tips

Seared rib-eye steaks with Orange and Ginger Butter



Time to prepare:

Time to cook:

10 minutes

(based on a 2cm (¾inch thick steaks)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side


2 lean rib-eye, sirloin or rump steaks

For the Marinade:
30ml (2tbsp) cider or rice wine vinegar
15-30ml (1-2tbsp) light soy sauce
1 garlic clove, peeled and crushed
Salt and pepper

For the Orange and Ginger Butter:
50g (2oz) softened butter
30ml (2tbsp) freshly chopped chives
5cm (2inch) piece fresh root ginger, peeled and grated
Grated zest of 1 orange
Salt and pepper


1. Prepare the orange and ginger butter; in a small bowl mix all the ingredients together. Mould the butter into a sausage shape, wrap in cling film or foil and refrigerate until firm

2. Place the steaks in a shallow bowl. Whisk together the marinade ingredients and spoon over the steaks to coat. Cover and marinate for at least 20 minutes or overnight in the refrigerator.

3. Remove the steaks from the marinade and discard the marinade mixture. Cook on a prepared barbecue or preheated grill according to your preference, turning occasionally.

4. Transfer to a warm plate and top each steak with a disc of the flavoured butter.

Serve the steaks with a new potato and broad bean salad.

This recipe works well with lamb steaks too.

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Recipe © 2009 Eblex

Steve Betts Butchers - Festive Lamb Pilaff
Family Butchers
2 Church Lane • Banbury