Sometimes you just want steak and potatoes with a red wine sauce. Today’s recipe is a classic, making a hero of our bone-in rib-eye and serving it with garlicky mash, an easy red wine sauce and roasted mushrooms.
The flavours are tried and true but the steak cooking method is innovative. ‘Reverse searing’ is an ideal method for cooking thicker cuts of meat, at least 4cm thick. Rather than searing the meat then finishing in a hot oven, the meat is cooked at low temperature, rested and then seared at the end of the cooking process to create the crust. This means you can enjoy the meat while it’s still hot (rather than having a lengthy resting period post-cook) and creates a beautifully even cook. You’ll need an instant read thermometer to check the internal temperature.
Prep time 30 mins Cook 1 hour 10 minutes, plus resting Serves 2, very generously
For the rib-eye and mushrooms 1 x 800g (1.7 lb) Westholme bone-in rib-eye, at room temperature 1½ tbsp extra virgin olive oil 2 tsp finely chopped thyme 1 garlic clove, crushed 1 lemon, rind finely grated rind, ¼ lemon to squeeze flaked salt, to taste 2 large field mushrooms 6 Swiss brown mushrooms, halved rocket, optional, to serve
For the red wine sauce 2½ tbsp butter, diced 1 onion, thinly sliced 1 large field mushroom, thickly sliced 1 garlic clove, crushed 1 cup full-bodied red wine 2 cups beef stock 3 thyme sprigs
Preheat oven to 135C (275F). Combine oil, thyme, garlic and lemon rind in a small bowl. Season to taste.
Rub 2 tsp oil mixture all over the rib-eye, then place it on a wire rack over a baking tray lined with foil or baking paper. Place in oven and cook for 50-55 minutes or until internal temperature reads 51C (125F) for medium-rare (the meat will continue to cook as it rests). Remove from oven and tent with foil to rest for 15 minutes. Increase oven temperature to 200C (390F) to roast mushrooms.
Place field mushrooms underside up on a small baking tray lined with baking paper. Drizzle with half the remaining oil mixture and roast for 5-6 minutes. Scatter Swiss brown mushrooms on the tray too, drizzle with remaining oil mixture, squeeze over the lemon and roast for 6-8 minutes, or until tender.
Meanwhile, to make the red wine sauce, melt 1 tsp butter in a large frying pan over medium-high heat.
Add onion, mushrooms and garlic and saute for 2-3 minutes until just tender. Add wine, boil for 5-6 minutes until almost completely reduced, then add stock and thyme and boil for 12-15 minutes, or until reduced by about two-thirds to a rich sauce.
Strain into a saucepan, bring to the simmer, then whisk in butter a cube at a time until incorporated. Season to taste and keep warm.
Meanwhile, to make the mash, combine potatoes in a large saucepan with enough cold water to cover generously. Add salt. Bring to the boil and cook for 8-10 minutes until tender. Drain well, return to pan, add butter and mash with a masher or fork.
In a small pot, gently warm cream with garlic.
Discard garlic and add warm cream to potatoes. Stir until smooth, then season generously and keep warm.
To finish steak, heat a small splash of oil in a frypan over high heat until smoking hot – a cast iron pan is especially good for this. Add steak, sear for 1 minute until well browned, turn and brown the other side.
Serve hot, with garlic mash, roast mushrooms, red wine sauce and rocket leaves.
Use a thermometer to check for doneness in a few different parts of the meat to be sure it’s cooked as you like it.
In general, consider taking the meat out of the oven 3-4C (30-40F) before you reach your desired doneness as the steaks will continue to cook with residual heat.