Seared Rib-Eye Steaks with Orange and Ginger Butter Seared Rib-Eye Steaks with Orange and Ginger Butter

Seared Rib-Eye Steaks with Orange and Ginger Butter

Quick supper for two with a bit of preparation, marinated rib eye or rump steaks with an orange and ginger butter

prep time
10 mins

cook time
12 minutes

serves
2 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Ingredients

  • 2 lean rib-eye, sirloin or rump steaks
  • For the marinade

  • :30ml/2tbsp cider or rice wine vinegar
  • 15-30ml/1-2tbsp light soy sauce
  • 1 garlic clove, peeled and crushed
  • Salt and freshly milled black pepper
  • For the orange and ginger butter

  • :50g/2oz softened butter
  • 30ml/2tbsp freshly chopped chives
  • 5cm/2inch piece fresh root ginger, peeled and grated
  • Grated zest of 1 orange
  • Salt and freshly milled black pepper

Method

  1. Prepare the orange and ginger butter; in a small bowl mix all the ingredients together. Mould the butter into a sausage shape, wrap in cling film or foil and refrigerate until firm.
  2. Place the steaks in a shallow bowl. Whisk together the marinade ingredients and spoon over the steaks to coat. Cover and marinate for at least 20 minutes or overnight in the refrigerator.
  3. Remove the steaks from the marinade and discard the marinade mixture. Cook on a prepared barbecue or preheated grill according to your preference, turning occasionally.
  4. Transfer to a warm plate and top each steak with a disc of the flavoured butter.
  5. Serve the steaks with a new potato and broad bean salad.

Tips:

This recipe works well with lamb steaks too.