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Seared rib-eye steaks with Orange and Ginger Butter
Time to prepare:
Time to cook:
(based on a 2cm (¾inch thick steaks) Rare: 2½ minutes on each sideMedium: 4 minutes on each sideWell done: 6 minutes on each side
2 lean rib-eye, sirloin or rump steaks
For the Marinade:30ml (2tbsp) cider or rice wine vinegar15-30ml (1-2tbsp) light soy sauce1 garlic clove, peeled and crushedSalt and pepper
For the Orange and Ginger Butter:50g (2oz) softened butter30ml (2tbsp) freshly chopped chives5cm (2inch) piece fresh root ginger, peeled and gratedGrated zest of 1 orangeSalt 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.
Eat…Serve the steaks with a new potato and broad bean salad.
Tip:This recipe works well with lamb steaks too.
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Recipe © 2009 Eblex