Perfect Steak Recipe | John Quilter

Preheat the pan until hot.

Season the rib steak with kosher salt and black pepper on both sides.

Sprinkle English mustard powder over the steak.

Add a little olive oil to the pan.

Add thyme and sage to the pan, ripping them up into big chunks.

Add a big chunk of unsalted butter to the pan.

Place the steak in the pan and cook it.

Transfer the pan to the oven to finish cooking the steak.

After cooking, add another knob of butter on top of the steak and cover it with tin foil.

Let the steak rest for 10 to 15 minutes before slicing.

Prepare salsa verde by adding flat leaf parsley, capers, and smashed garlic to a blender with a glug of olive oil and wasabi, then blitz until vibrant.

Slice the rested steak and serve with the salsa verde and drizzled juices.

Equipment Needed

Dietary

Allergens