RIBEYE STEAK WITH CHIPOTLE LIME BUTTER

Prep time: 5 minutes, plus

55 minutes resting time Cooking time: 10 minutes

Serves 2 INGREDIENTS

For the chipotle lime butter 115g unsalted butter, room

temperature

2 tbsp chopped fresh coriander

Finely grated zest of 1 lime and

4 tsp juice

2 tinned chipotle chillies in adobo sauce, finely chopped

½ tsp salt

For the steak

1 bone-in ribeye steak, roughly 3-3.5cm thick

2 tsp salt

1 tsp freshly ground black

pepper

2 tbsp grapeseed oil 3-4 tbsp chipotle lime butter

METHOD

h First make the butter. In

a medium bowl, whip the softened butter with a fork until light and fluffy. Add

the coriander, lime zest and juice, chipotle chillies

and salt and stir to combine. You can store this in

the fridge wrapped in baking paper or clingfilm for up to 5 days; or freeze for up to

5 months. h Set a wire rack inside a rimmed baking tray or tin. Place the steak on the rack and sprinkle the salt

and pepper all over, including the edges. Allow the steak to sit at room temperature for

45 minutes. h Pat the steak dry with paper towels. Heat the oil in a large cast-iron frying

pan over high heat until just beginning to smoke. Add the steak and sear until a deep golden-brown crust starts to develop, about

2 minutes. Flip the steak and sear on the other

side until deep goldenbrown, another 2 minutes. Reduce the heat to medium and add 1

tablespoon of the chipotle lime butter to the pan. Gently swirl the pan

to move the butter around and continue cooking the steak, flipping

it a few times to cover the steak completely in butter,

until the steak registers 51C-54C for medium-rare, or is done to your liking,

remembering that the temperature will rise a few degrees as the steak rests

off the heat. h Transfer the steak to a cutting board or plate, top

with one to two more tablespoons of the chipotle lime butter and let it rest for 10 minutes before

slicing and serving.

Recipe from Food Between

Friends by Jesse Tyler Ferguson and Julie Tanous

(Clarkson Potter, £25)