Garlic & Herb Butter Ribeye Steak with Roasted New Potatoes & Fine Green Beans

1Roast the Potatoes

Preheat the oven to 200°C (180°C fan) / Gas Mark 6.

Toss the halved new potatoes with the olive oil, salt, pepper and thyme. Spread them onto a baking tray in a single layer and roast for 30–35 minutes, turning halfway through, until golden and crispy.

2Prepare the Steaks

Remove the steaks from the fridge 30 minutes before cooking to allow them to reach room temperature.

Pat dry with kitchen paper and season generously on both sides with sea salt and freshly ground black pepper.

3Cook the Steak

Heat a heavy frying pan or griddle over a high heat until smoking hot.

Add the olive oil and cook the steaks:

Rare – 2–3 minutes per side

Medium Rare – 3–4 minutes per side

Medium – 4–5 minutes per side

Cooking times will vary depending on the thickness of the steak.

4Add the Garlic & Herb Butter

Transfer the steaks to a warm plate and immediately top each steak with a generous slice of Garlic & Herb Savoury Butter.

Loosely cover with foil and allow the steaks to rest for 5–10 minutes. The butter will slowly melt over the steak, creating a rich, flavourful sauce.

5Cook the Green Beans

While the steaks are resting, cook the green beans in boiling salted water for 3–4 minutes until just tender.

Drain well and toss with the remaining Garlic & Herb Savoury Butter.

6Serve

Arrange the roasted potatoes and buttered green beans onto warm plates.

Place the rested steak on top and spoon any melted Garlic & Herb Butter from the plate over the steak.

Finish with a sprinkle of flaky sea salt, cracked black pepper and a few fresh thyme sprigs.