Seared Rib-Eye with Paprika & Red Pepper Butter

A Neven Maguire Recipe

Ingredients:

4 x 225g (8oz) dry aged rib-eye steaks
100ml (3 1/2fl oz) olive oil
2 garlic cloves, crushed
1 tsp chopped fresh thyme

FOR THE BUTTER:
1 small red pepper
175g (6oz) butter
1/2 tsp chopped fresh thyme
1 tsp chopped fresh flat-leaf parsley
1 tsp smoked paprika
1 tbsp cream
salt and freshly ground black pepper
steamed potatoes and lightly dressed mixed green salad, to serve

Method:

1. To make the flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.

2. Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. Add the butter, thyme, parsley and paprika in food processor and puree until smooth. Stir in the cream and then scrape out onto a square of parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least 4 hours or up to 24 hours is fine.

3. Trim the rib-eye steaks of any excess fat, place in a non-metallic dish and add the olive oil, garlic and thyme. Cover with clingfilm and leave in fridge to marinade overnight.

4. Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warm plates.

5. Remove the flavoured butter from fridge and remove the foil, then cut into slices. Place butter slices on top of the grilled steaks and add a baked potato and some mixed salad to each plate to serve.