How to Make Rib Eye Steak with Tahini, Lemon & Spinach
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Prep time
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Cook time
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Difficulty
easy
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Serves
2
Ingredients
- 2 x rib eye steaks
- Unsalted butter & oil to cook
- 2 tbls. Tahini paste
- 2 tsp. honey
- Juice of ½ lemon
- Sea salt to taste
- Pinch espelette or chili pepper
- Tender stem spinach blanched in boiling salted water then refreshed in cold water, excess moisture removed.
- Remove your steak out of the packaging, pat dry and bring to room temperature.
- Whisk together the Tahini, honey, lemon & seasoning then reserve.
- Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
- Season the steak liberally with sea salt just prior to cooking & massage with oil.
- Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
- Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
- For a medium rare steak, press the steak with your thumb it should have a slight spring to touch & a core temperature of 52°C before resting.
- Leave to rest in a warm place for half the cooking time before carving.
