We’re keeping it classic here with a skillet-fried aged rib eye steak, butter, fresh herbs and garlic, roasted potatoes and garlic mayonnaise. Aren’t these some of the best pleasures in life? Recipe by Spier.
Tip: Slide the potatoes into the oven, then make the aioli, and lastly the steak – this way it will be ready to serve at the same time.
Ingredients
For the steak: (serves 2)
- 2 x 300 g thick-cut rib-eye steak (off the bone)
- salt & pepper
- 15 ml (1 tablespoon) olive oil
- 45 ml (3 tablespoons) butter
- 4 cloves garlic, bruised
- 4 sprigs thyme
For the hasselback potatoes:
- 4-6 medium floury potatoes
- 60 ml (1/4 cup) olive/canola oil
- salt
For the aioli:
- 2 XL egg yolks
- 30 ml (2 tablespoons) Dijon mustard
- 30 ml (2 tablespoons) lemon juice or white vinegar
- 1 clove garlic, finely grated
- a pinch of salt
- 125 ml canola oil
Method
Prepare the potatoes:
- Preheat the oven to 200 C.
- Slice each potato horizontally into 5 mm thick slices, not cutting completely through to the bottom (place them one by one on a wide wooden spoon when cutting).
- Arrange in a roasting tray, then drizzle all over with oil and salt generously.
- Roast for about 45-55 minutes or until golden brown and cooked, carefully basting with more hot oil from the tray, once or twice through the cooking process.
- Remove from the oven and serve immediately.
Make the aioli:
- Place the yolks, mustard, lemon juice/vinegar, garlic and salt in a tall blending cup. Using a stick blender, blend well.
- Now add the oil in a thin stream while blending at high speed, forming a thick emulsion. Continue until all the oil is incorporated and the mixture is pale and thick.
- Cover until ready to use (refrigerate any leftovers for a few days).
Prepare the steak:
- Heat a large iron skillet over high heat until very hot. In the meantime, season the steaks with salt & pepper on both sides. Add the oil to the pan and immediately add the steaks.
- Fry for 3½ minutes, then turn over (there should be a good crust).
- Add the butter, garlic and thyme and continue to fry for 3½ minutes, shaking the pan now and then and turning the garlic cloves over.
- Spoon some of the melted butter onto the steak.
- Remove the pan from the heat and transfer the steak to a plate to rest for 3 minutes before serving.
- Serve hot with freshly roasted hasselback potatoes, a generous dollop of aioli and a glass of Spier Frans K Smit Red blend.
Spier wines can be tasted and purchased at the farm in Stellenbosch, and are widely available in stores and online at shop.spier.co.za.