Rib-eye Steak With Stilton Butter
This recipe features succulent rib-eye steaks topped with a flavorful Stilton butter made with shallots, chives, and a hint of seasoning. The butter is rolled into a sausage shape and chilled before being sliced into discs to melt enticingly over the sizzling steaks. Enjoy a delicious and gourmet meal perfect for special occasions or a luxurious weeknight treat.
— Constant Cookbook
Ingredients
- 75g/2½oz softened butter
- 2 banana shallots
- 50g/1¾oz Stilton
- 1 tbsp finely chopped chives
- and freshly ground saltblack pepper
- 6 x 3cm/1¾in thick rib-eye steaks
- dash oil
Instructions
- To make the Stilton butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. Remove from the heat, transfer to a bowl and leave to cool for 10 minutes.
- Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives. Add the melted butter and shallots and season with salt and black pepper. Mix well.
- Place the Stilton butter on a sheet of cling film and form into a sausage shape. Roll up in the cling film, twisting the ends to secure. Chill for at least 30 minutes before using.
- To cook the steaks, heat a large non-stick frying pan over a high heat. Brush each steak with a little oil and season with salt and pepper.
- Fry each steak for 1½â2 minutes (or according to thickness) on each side, or until cooked to your liking. You will need to cook the steaks two or three at a time. Transfer to a baking tray. Set aside to chill in the fridge until needed.
- To finish the steaks before serving, preheat the oven to 220C/200C Fan/Gas 7. Bake the steaks for 6 minutes or until piping hot. Add 2 minutes for medium, and 4 minutes for medium to well done.
- Cut six discs from the shallot butter and sit one disc on top of each hot steak and set aside to rest for 2 minutes before serving.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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