Ingredients

For the steaks

  • 4 ribeye steaks, approximately 225–250g each
  • 2 tbsp vegetable oil or olive oil
  • 2 tbsp butter
  • 2 garlic cloves, lightly crushed
  • 2 sprigs fresh rosemary or thyme
  • Salt and freshly ground black pepper

For the herb butter

  • 100g salted butter, softened
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp finely chopped fresh rosemary or thyme
  • 1 garlic clove, finely grated or crushed
  • 1 tsp lemon juice
  • A pinch of black pepper

For the asparagus

  • 24 green asparagus spears, approximately 6 per person
  • 30g butter
  • Salt and freshly ground black pepper

For the new potatoes

  • 600–700g small new potatoes
  • 25g butter
  • Salt and freshly ground black pepper
  • 1 tbsp chopped fresh parsley, optional

Preparation Method

  1. Begin by preparing the herb butter. Place the softened butter in a small bowl and mix in the parsley, rosemary or thyme, garlic, lemon juice and black pepper.
  2. Spoon the herb butter onto a sheet of greaseproof paper or cling film and shape it into a small log. Wrap tightly and refrigerate until firm. Once chilled, cut it into four small cubes or slices.
  3. Place the new potatoes in a saucepan and cover with cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for approximately 15–20 minutes, or until tender when pierced with a knife.
  4. Drain the potatoes well and return them to the warm saucepan. Add the butter, season with salt and black pepper, and gently toss until evenly coated. Stir through the chopped parsley if using, then keep warm.
  5. Remove the steaks from the refrigerator approximately 20–30 minutes before cooking to allow them to come closer to room temperature. Pat them dry with kitchen paper and season generously on both sides with black pepper.
  6. Heat the vegetable or olive oil in a large heavy-based frying pan over a high heat.
  7. Add the steaks to the hot pan and sear without moving them for approximately 2–3 minutes on the first side. Turn and cook for a further 2–3 minutes on the second side.
  8. Reduce the heat slightly, then add the butter, crushed garlic and rosemary or thyme to the pan. As the butter melts, tilt the pan and repeatedly spoon the foaming herb butter over the steaks.
  9. Continue cooking until the steaks are done to your preference. As a general guide, allow approximately 3–4 minutes per side for medium-rare or 4–5 minutes per side for medium, depending on the thickness of the steaks.
  10. Transfer the steaks to a warm plate and leave them to rest for 5–10 minutes. Resting allows the juices to settle and keeps the meat tender.
  11. While the steaks are resting, trim the woody ends from the asparagus.
  12. Melt the butter in a frying pan over a medium heat. Add the asparagus and cook for approximately 5–7 minutes, turning regularly, until tender but still slightly crisp. Season with salt and black pepper.
  13. Divide the steaks between four white plates. Arrange six asparagus spears and three or four new potatoes alongside each steak.
  14. Place a cube or slice of chilled herb butter on top of each hot steak. Allow it to begin melting before serving immediately.