Pan Fried Rib-Eye Steak

Pan Fried Rib-Eye Steak


  • 2 x 10oz dry aged  rib eye steaks
  • 10-12 x Red + yellow vine cherry tomatoes
  • 1 x Baby gem lettuce
  • 75g Mixed leaf 
  • ½ Banana shallot 
  • ½ Clove garlic 
  • 2 Sprigs of thyme 
  • 2 tbsp Salad dressing 


pan fried rib-eye steak | perfect steak

Bring a frying pan to a high temperature [No. 6 on Caple Induction].  Do not add oil to the pan, only rub into the meat.

Season the rib eyes with sea salt and rub with rapeseed oil. Pepper should be added after [if you add it before cooking it will burn in the pan].

Place the rib eye in the pan, but do not move it. Cook for 3 minutes on one side then turn over and cook for another 3 minutes on the other side. Rib eye is best served medium rare to medium. Remove from the pan and place on a plate to rest.

When the rib eye is cooking thinly slice the shallot, mince the garlic and halve the tomatoes. 
The resting is the most important process, it will allow the meat to relax and become more tender. The rib eye will need to be rested for as long as it is cooked, minimum, so the longer the better. It does not need to be hot, just tepid, this will also produce a better flavour, plus it is being served with salad.

Reduce the heat to No.4. Add the shallots and garlic to the pan, they should cook in the remaining beef fat. If it is looking a little dry add a splash of oil.
Once the shallots are soft add the sprigs of thyme and the tomatoes, season well with sea salt and cracked black pepper. Soften the tomatoes by tossing in the pan for about 2 minutes, then take off the heat.

To serve, take the outer leaves from the baby gem and chop the hearts. Add the mixed leaves to a bowl and dress with salad dressing. Slice the rib eyes and place on a serving board or plate, be sure to pour the juices over the sliced meat for added flavour.
Place the tomatoes and shallots on the plate with the dressed leaves.

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