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. Twitter.com/angelahartnett
Photograph: Sarah Lee for the Guardian
