Category
Main
Serves
2
Prep
5
Cook
10
Ingredients
- Double steak (with bone on)
- Vegetable oil
- Ground black pepper
- Salt
- 6-7 cloves of garlic (halved)
- Bay leaf
- Rosemary
- Thyme
- 100g butter
Instructions
- Get the pan on the hob, and heat it up. Add a touch of vegetable oil to the pan, and swirl to cover the cooking surface.
- Take your beef rib and season with salt and pepper on the side you're going to cook first in the pan. Only season this side initially to avoid curing the meat and drawing out the moisture and the blood.
- Reduce the heat slightly, and place your steak, seasoned-side down, in the pan. Leave the meat to caramelise
- Season the top of the steak generously with salt and pepper, and turn over. Leave to cook.
- Once caramelised, hold the bone (or use tongs) to first season, and then seal, the edges of the steak.
- Turn the heat down further, and add the garlic, bay leaf, rosemary, thyme, and butter to the pan. The pan is at the right heat if the butter foams gently. If it is smoking, turn the heat down more.
- Shake the pan gently, and cook until the butter starts to turn brown. Then, baste the beef by carefully spooning the butter over the top of the meat.
- Once the beef is cooked to your liking, remove from the heat and leave to rest for 15-20 minutes.
- Serve whole, to be carved on the table, using the garlic as a garnish. Season with a little more salt
- This steak goes perfectly with Marcus' Green Peppercorn Sauce. Check out how to make it here.
