Recipe: Rib-eye steak from STK

Prepare at-home steak with help from Dubai’s Best Steakhouse of 2020

Recipe: Rib-eye steak from STK

Looking for a bit of high-class dining fare this evening? It’s hard to beat a classic steak, even more so when you’ve been guided by Time Out Dubai’s Best Steakhouse in 2020STK.

This recipe from chef Bruce Grobler at STK will guarantee you a home-cooked steak dinner to remember, topped with a homemade chimichurri sauce.

2 x 250g Australian Ribeye steaks
4 x cloves garlic
50g butter
Fresh thyme
Crushed sea salt
Crushed black pepper
Olive oil

Chimichurri sauce:
80g Chopped fresh parsley
4 x crushed cloves of garlic
2 x chopped red chilli
¾ tsp dried oregano
2 x tbsp. Cider vinegar
125ml Olive Oil
Crushed sea salt
Crushed black pepper

Combine all ingredients in a bowl, give it a good mix and leave to stand for at least 15 minutes, ideally two hours.

1. Remove your steaks from the fridge and leave to stand at room temperature for 30 minutes.

2. Coat each side of the steaks with salt and pepper, give it a little press, then let the steak rest for five minutes.

3. Give a good glug of olive oil into the pan on a high heat, get it searing hot.

4. Place the steaks into the pan, gently lowering them in away from you to avoid splashes of hot oil.

5. Leave for one minute, or until a golden brown crust begins to form on the bottom

6. Add the crushed garlic, then turn the steaks over.

7. Add the thyme and butter and allow the steaks to brown.

8. Baste your steak for a further minute or two, depending on how you like yours cooked.

9. Leave to stand for a minute before chopping and cover in chimichurri sauce.

For more great recipes to try at home, click here.

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