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RIB EYE STEAK ON THE BONE WITH CARAMELISED DUTCH CREAM POTATOES & LEMON-CAPER BUTTER

Serves
4
Prep
10mins
Cook
20mins
DIFFICULTY
medium
Ingredients
  • 4 x Omugi rib eye cutlets
  • 2 tsp lemon pepper
  • 2 Tbsp extra virgin olive oil
  • 600g Dutch Cream potatoes, peeled
  • 100g ghee, melted
  • sea salt flakes and freshly ground white pepper
  • 125g unsalted butter, at room temperature
  • finely grated zest of 3 lemons
  • 1 Tbsp capers, finely chopped
  • 2 tsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • sautéed spinach, to serve
Method
  • Preheat oven to 200C. Season the rib eye cutlets with lemon pepper, then rub with the oil. Cook over a moderate-high barbecue grill for 12 minutes, turning regularly, until medium-rare. Set aside to rest for 3 minutes.
  • Steam the potatoes for 15 minutes, until just tender, then halve. Toss with the ghee and season with salt and pepper, then arrange in a baking dish and roast for 30 minutes, until golden and crisp.
  • Combine the butter, zest, capers, Worcestershire sauce and vinegar in a food processor and purée until very smooth. Serve the steaks with potatoes, lemon-caper butter and spinach.
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