Rib Eye Steak for Two

Cook Time 15 minutes

Servings 2

Ingredients

1 tbsp extra virgin olive oil

650g rib-eye steak with bone

20g cold butter

4 thyme sprigs

2 bay leaves

Salt & pepper

1 wedge of lemon, to serve

Method

Remove the steak from the fridge and set aside, covered to come to room temperature for 1 hour.

Heat a large frying pan over medium–high heat. Pat the steak dry with a paper towel, massage in the oil, then season generously with salt. Add the steak to the pan and cook for 2 minutes, then turn and cook for a further 2 minutes.

Turn again and cook for 2 minutes, turn, add the butter, thyme, bay leaves and cook, basting the steak as the butter starts to foam, for 2 minutes for medium–rare. Season with pepper, remove from the pan and rest for 5 minutes.

Slice the meat off the bone, cut into 2 cm thick slices and present on a plate beside the bone. Serve with a wedge of lemon and your favourite sides.