Rib Eye with Gorgonzola Butter and Green Salad
Celebrate Dad this Father’s Day with this wonderfully flavourful steak drizzled with an indulgent Gorgonzola butter. The Green Salad is the perfect accompaniment to balance out the richness of the steak.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 2
What do I need?
- 600g rib-eye steak
- 2 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- Parsley, to garnish (optional)
For the Gorgonzola Butter
- 60 g Gorgonzola
- 30 g unsalted butter, softened
For the Green Salad
- 2 cups baby spinach leaves
- 2 tbsp sunflower seeds, lightly toasted
- 2 rashers bacon, cooked, cooled, and finely chopped
- ½ small red onion, thinly sliced
- ½ cucumber, thinly sliced
For the Green Salad Dressing
- 1 tbsp runny honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
How do I make it?
- Prepare the Gorgonzola butter by folding the Gorgonzola into the butter until combined. Place a piece of cling film on the bench and lay a piece of baking paper on top, approximately 15 centimetres long. Spoon the mixture onto the baking paper and roll into a log, approximately 8 centimetres long. Roll the log in the cling film and twist tightly on the ends to create a compact log. Refrigerate until ready to serve.
- Preheat oven to 180C.
- Brush rib-eye all over with olive oil and season with salt and pepper.
- Heat an oven-proof grill pan on high and cook rib eye for 3-4 minutes per side or until browned all over. Place pan in the oven and cook for 15 minutes, or until medium rare (cooking time will depend on the size of the rib-eye). Remove from the oven, cover with foil and rest for 15 minutes.
- Meanwhile, make the salad by combining all ingredients in a bowl and tossing to combine. Add dressing ingredients to a small bowl and whisk to combine. Pour dressing over salad and toss.
- To serve, remove baking paper from the Gorgonzola Butter and cut into 1 centimetre thick discs. Place rib-eye on a serving plate and top with Gorgonzola Butter. Sprinkle with parsley , if using, and serve accompanied by the green salad.
