Grilled rib-eye with watercress purée
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Cooking a rib-eye steak is always a treat. Richard Corrigan serves his grilled rib-eye steak recipe with homemade onions rings and a garlicky watercress purée. This is a great steak to enjoy fresh off the barbecue, making it a delicious way to celebrate.
First published in 2015
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Ingredients
Metric
Imperial
Rib-eye steak
- 4 240g rib-eye steaks
Watercress purée
- 400g of watercress, picked and washed
- 400g of baby spinach leaves, washed
- 2 large onions, finely diced
- 6 garlic cloves, minced
- 400ml of cream
- olive oil
- salt
- pepper
Onion Rings
- 2 large onions, cut into 1/2cm rings
- 110g of rice flour
- 5 black peppercorns
- 1 1/2 bird's eye chillies, stalks removed
- 10g of sea salt
- vegetable oil, for deep frying
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
For the watercress purée, bring a large pan of salted water to the boil. Submerge the watercress and spinach into the boiling water for 1 minute. Strain and place into ice water for 10 minutes
- 400g of watercress
- 400g of baby spinach leaves
2
Pour enough olive oil to coat the base of a large pan and place over a medium heat. Add the onion and a good pinch of salt and pepper and sweat until soft. Add the minced garlic and cook for a further 2 minutes. Add the cream, bring to a simmer and reduce down by half
- olive oil
- 2 large onions
- 6 garlic cloves
- salt
- pepper
- 400ml of cream
3
Add the blanched watercress and spinach and cook for a further 5 minutes. Place into a blender and process until smooth. Pass through a fine strainer, season to taste with salt and pour into a suitable container. Store in the fridge until needed
4
For the onion rings you will need to start with the black pepper flour. Place half of the rice flour into a blender with the chillies and black pepper, blend until smooth. Add the remaining rice flour and salt and pulse until combined
- 110g of rice flour
- 5 black peppercorns
- 1 1/2 bird's eye chillies
- 10g of sea salt
5
Place the black pepper flour into a bowl and whisk in enough cold water to form a thick batter. Set aside until required
6
For the rib-eye, generously season the steak with salt and pepper. Heat a pan, grill or barbecue until extremely hot. Preheat the oven to 200˚C/gas mark 6. First place the steak onto the cooking surface - if using a pan or grill, add a splash of vegetable oil before cooking
- 4 240g rib-eye steaks
7
Once the meat has reached a dark brown colour, turn over and sear on the other side until a similar colour is achieved. Remove the pan from the heat. For a rare steak, you do not need to cook the steak further in the oven
8
For a medium-rare steak, place in the preheated oven for 1 minute (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes
9
Meanwhile, gently stir the batter to ensure an even consistency. Drag the onions through the batter and deep fry at 180˚C until golden. Remove from the fryer and place on absorbent kitchen towel
- vegetable oil
10
To serve, divide the watercress purée across 4 warm plates, place the steak on top followed by a few of the onion rings
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