A 12-14oz ribeye steak in a hot red chili sauce with salt and pepper seasoning and a perectly portioned butter floret, blended with fresh garlic and parsley, with a hint of lemon. Inspired by Chaophraya Thai restaurant.

Cooking Instructions

As with all steaks remove from the fridge to come to room temperature, this will achieve a more consistent cook through the steak.

Heat a large heavy based pan until it is smoking, a griddle pan is ideal for steaks. Place the steak in the pan with the florette facing upwards as a rough guide cook the steak for about 4 minutes, then turn and continue to cook for another 4 minutes.

Unlike other leaner cuts of steaks such as fillet that suit cooking rare, ribeye benefits from been cooked medium rare which give the fat time to render down and add to the flavour of the steak.

Once cooked cover loosely and rest for five minutes before eating.

If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done

Ingredients:

Rapeseed Oil, Salt, Spices, Rapeseed Oil (Fully Hydrogenated), Flavourings, Dextrose, Yeast Extract, Sea Salt, Sugar, MSG E621, Garlic. Dried Spice Mix: Crushed Chili, White Pepper, Cinnamon, Fennel, Giner, Aniseed, Cloves, Milk

Allergens