Learn how to cook a medium rare, dry aged on the bone ribeye in a pan with fresh Thyme, Butter and Garlic. This steak is perfect to share with a loved one and is a great introduction to dry aged beef.
Remove from the vacuum package and rest on a plate at room temperature for 1 – 2 hours before cooking.
Season well with coarse sea salt and freshly ground black pepper. These are big steaks, don’t be shy with the salt!
Add vegetable oil to a thick bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
Gently add the steaks and fry on a medium high heat for 3 minutes until a nice brown crust forms.
Flip the steaks and turn down the heat. Add 2 good sized knobs of butter, 3 sprigs of fresh thyme and 3 cloves of garlic.
Baste the steaks with the butter using a spoon, continue to baste for around 3 minutes. Be careful not to burn the butter. Flip the steak again and continue to baste for 5 mins. Flip again and baste for a further 5 mins. That’s a total of 16 minutes in the pan.
Use a skewer or small knife pushed into the thickest part of the steak to gauge the temperature. Place on your bottom lip and you should be registering a warm feeling for medium rare (not hot and not cold) if warm then you are good to start resting. If cold then continue to baste in the pan for a further 2 minutes.
Rest the steaks on a rack for at least 10 minutes. Resting allows the meat to relax and stops blood from oozing out onto the plate later. Baste with the remaining butter juices one last time.
Serve with a simple green side salad & chips, sprinkle a little sea salt over the steak just before serving. One Steak is good for 2-3 people.
The Secret Kitchen in Wong Chuk Hang is the perfect venue for your Christmas celebrations. Imagine sitting down to your meal within the unique and exclusive environment of an antiques shop. Check out our lunch and dinner options.......
Launching in all stores October 16th the Dirty Sanchez will literally blow your mind! The patty is made from chilled, free range Valencia pork shoulder which is both flavorsome and succulent. The kick comes from the insanely spicy ‘Salsa Borracha’ which translates from Spanish to 'Drunken Salsa'. The key ingredients are Mezcal (A Mexican spirit similar to Tequila) Ancho chilis, roasted tomatoes and garlic.
Best served with an ice cold beer!