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Rib-eye with steak pan potatoes & peas

Rib-eye steak cut into slices with potatoes & peas

Rib-eye with steak pan potatoes & peas

Name: Rib-eye with steak pan potatoes & peas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 rib-eye steaks about 227g each and 2cm thick; 2 garlic cloves grated; 2 tbsp red wine vinegar; 12 new potatoes quartered; 4 tbsp olive oil plus extra for drizzling; 25g butter; 50g frozen peas or fresh; 8 radishes sliced, any leaves picked and washed

Tom Kerridge

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 3.7 out of 5.7 ratingsRate

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Indulge in rib-eye steak, which takes just 20 minutes to make. Cooking the potatoes in the steak pan ensures you'll make the most of all the lovely, meaty flavours

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 rib-eye steaks

about 227g each and 2cm thick
2 garlic cloves

grated
2 tbsp red wine vinegar
12 new potatoes

quartered
4 tbsp olive oil

plus extra for drizzling
25g butter
50g frozen peas

or fresh
8 radishes

sliced, any leaves picked and washed

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Nutrition: Per serving

kcal573
fat41g
saturates16g
carbs19g
sugars2g
fibre3g
protein29g
salt0.5g

Method

step 1

Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.
step 2

Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.
step 3

Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.
step 4

Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.

Recipe from Good Food magazine, June 2019

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A star rating of 3.7 out of 5.7 ratings

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