Rib-eye on the bone, chimichurri, pommes Anna
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Egg-freeGluten-freeNut-free
If you’re looking for an impressive dinner party main, this is the dish for you – a rare rib-eye steak on the bone to share with, crispy pommes Anna and herby chimichurri, perfection!
Ingredients
For the pommes Anna
- 1kg/2lb 4oz floury potatoes, peeled and cut into 2mm discs
- 100g/3½oz unsalted butter, melted
- sea salt and freshly ground black pepper
For the chimichurri
- 1 red chilli, seeds removed and finely chopped
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 small bunch parsley, leaves picked and finely chopped
- 1 tbsp finely chopped fresh oregano leaves
- 100ml/3½fl oz extra virgin olive oil
- 2 tbsp sherry vinegar
- sea salt and freshly ground black pepper
For the rib eye
Method
To make the pommes Anna, preheat the oven to 200C/180C Fan/Gas 6.
Brush the base of a 20cm/8in ovenproof frying pan with a little of the melted butter, then arrange a layer of overlapping potato slices. Season lightly with sea salt and black pepper, then drizzle with more butter. Repeat the layers until all the potatoes are used, finishing with butter.
Cover with foil and bake for 45 minutes, then remove the foil and bake for another 15–20 minutes until golden brown on top and tender in the middle. Allow to rest for 10 minutes before slicing into wedges.
To make the chimichurri, combine the chilli, garlic, shallot, parsley, oregano, olive oil and sherry vinegar in a bowl. Season generously with sea salt and black pepper, mix well and leave to sit for at least 10 minutes to let the flavours develop.
To make the rib-eye, heat a heavy-based frying pan or griddle on a high heat until smoking hot. Rub the steak with olive oil and season well with sea salt. Sear the steak for 3–4 minutes on each side, then sear the edges, until richly browned all over.
Transfer to a tray and finish in the oven for 6–8 minutes for medium-rare, depending on thickness (see Recipe Tips for internal temperatures). Rest for 10 minutes before slicing.
To serve, carve the rib-eye off the bone and slice thickly. Serve with wedges of pommes Anna and spoon over the chimichurri.
Recipe tips
Slice the potatoes as you build the pommes Anna. If you slice them too soon before brushing with butter they will begin to blacken.
Check the internal temperature with a meat thermometer to get your steak cooked to perfection. It should be 55C for rare, 60C for medium.
