RIB EYE STEAK WITH ASIAN COLESLAW
- 30 mins cooking time
For the coleslaw, mix all the ingredients together, apart from the spring onions and put aside.
On a piece of baking paper, drizzle some oil, season with salt and black pepper and coat the steaks in the seasoned oil.
Heat a non-stick frying pan and cook the steaks on each side. As a rough guide:
• 2 minutes each side for rare
• 2 1/2 minutes each side for medium rare
• 3 minutes each side for medium
• 3.5 minutes each side for medium well
Add a knob of Lurpak® butter in 30 seconds before the end. Remove and cover in foil and allow to rest while making the sauce.
Stir the mustard, soy and vinegar together.
Add the shallot to a saucepan with the white wine and cook over a low heat until the wine has reduced to about a couple of tablespoons. Stir in the cream and gradually swirl in the butter, a cube at a time. To finish, stir in the soy mustard mixture.
Serve the rib eye steaks with the sauce, coleslaw and any meat juices, and finish with chopped spring onions.