Pan Seared Beef Ribeye Steaks, Glazed Roots & Thyme Gravy1st November 2017 Parson's Nose
Two dry aged ribeye steaks 2 shallots
2 leek hearts
1 glass red wine
1 tablespoon of beef stock
1 bunch thyme
1 clove garlic
Salt and freshly ground pepper
Peel and blanch the vegetables in boiling salted water until tender, they should all take about 12 minutes, but for this recipe it will not matter if they are a little over cooked. Strain the vegetables and pat dry on a clean cloth.
Season the ribeyes at room temperature with plenty of salt and ground black pepper, smear with a tiny trace of Dijon mustard.
In to a fiercely hot pan, brown some butter and add the steaks to caramelise the outside.
Turn the heat to medium and add to the pan the garlic clove and a sprig of thyme. Cooking times vary depending on the size of the steak but for a 350g ribeye allow around 3 mins per side for a blushing medium rare.
Cook for 6-8 minutes depending on preference, making sure the steaks are caramelised and golden brown. Remove the steaks from the pan and leave to rest in a warm place.
Put the vegetables into the pan and gently colour on all sides.
Remove the vegetables, pour off the fat and deglaze the pan with red wine. Add the stock and any juices released from the resting meat.
Reduce the juices over a high heat and infuse with the remaining thyme.
To serve, carve the ribeye into thick slices, arrange the vegetables around and pour over the thyme gravy. If you wish, serve some creamy mashed potatoes on the side.