It’s as tender as filet mignon but has the gusto of a rib-eye, and is sure to ... tomato paste, bell ­pepper, lime and orange zests, ­vinegar, honey, bay leaves, paprika, olive oil, salt and pepper; ...

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday ... 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are).

A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled ... white pepper, and soy sauce in this ...

Well, no more! This easy steak pan sauce recipe ensures a restaurant-quality dinner, achievable at home on any given weeknight. The method works with all cuts of steak, from rib eye to hanger to f ...

For this take on the classic French dish, pepper-encrusted ... infused pan sauce. While traditional versions call for filet mignon, Alex Guarnaschelli uses rib eye steak here, a well-marbled ...

For a rare steak, aim for fifty degrees, for medium go for sixty and for well done, seventy degrees ... some fresh ground black pepper at this stage. Chimichurri sauce: Finely chop the herbs ...

"Dry your steak, making sure to remove any excess water. Season with salt and pepper ... to cook well-done are those with the highest fat content, like a porterhouse or rib-eye.

For the Madeira sauce ... pepper. Drain on kitchen roll. For the steak, heat a large griddle pan and oil the steak. Place on the griddle pan and cook on each side for 4-5 minutes (this is for well ...

Chimichurri sauce ... rib-eye and spoon chimichurri over the meat. Enjoy right away. Put the parsley, scallions, garlic, oregano, thyme and red pepper flakes into a medium bowl and toss together well.

You’ll need: 400g McCain Rustic Cut Chips; 4x 300 g rib-eye steaks ... salt and freshly ground black pepper, to season; For the mushroom and brandy sauce – 40g butter; 5ml truffle oil ...