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Angela Hartnett's Rib-Eye Steak With Red Onions Recipe

Angela Hartnett,, Modified: April 19, 2013 14:33 IST

Angela Hartnett's Rib-Eye Steak With Red Onions Recipe Suppers don't come any more romantic than a juicy steak. Serve with a green salad.

(Serves two)
2 tbsp olive oil
100g butter
4 small red onions, halved
1 rib-eye steak, 800g
1 head garlic, cloves unpeeled, but cut in half across
2 sprigs of thyme
Salt and pepper

Preheat oven to 200C /gas mark 6.

Add a dash of oil to a grill pan and a third of the butter. Allow it to bubble, then add the halved onions and a splash of water. Allow to cook for 10-15 minutes. As the water evaporates, keep adding further splashes and cook until the onions are soft.

Heat another grill pan, add a dash of oil and season the rib-eye. Grill the steak on both sides until it has a nice chargrilled colour. Add the rest of the butter and the garlic, and continue to cook for a further four minutes, turning and basting the meat.

Transfer the meat to the oven in the same pan - or if your pan isn't ovenproof, you can use a hot oven tray and pour the butter and garlic on top.

Cook for a further five minutes for a medium steak, less if you would like it rare, and longer if your prefer it medium-to-well-done.

Serve with the onions, a green salad and vinaigrette.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

Photograph: Sarah Lee for the Guardian


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