RIB EYE STEAK WITH ASIAN COLESLAW
Method
1
For the coleslaw, mix all the ingredients together, apart from the spring onions and put aside.
2
On a piece of baking paper, drizzle some oil, season with salt and black pepper and coat the steaks in the seasoned oil.
3
Heat a non-stick frying pan and cook the steaks on each side. As a rough guide:
4
• 2 minutes each side for rare
5
• 2 1/2 minutes each side for medium rare
6
• 3 minutes each side for medium
7
• 3.5 minutes each side for medium well
8
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.
9
Stir the mustard, soy and vinegar together.
10
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.
11
Serve the rib eye steaks with the sauce, coleslaw and any meat juices, and finish with chopped spring onions.
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Lurpak® Unsalted Butter
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