Recipe: 8oz rib-eye steak with sautéed potatoes and roasted cherry tomatoes

HIGH STEAKS: Paul Speakman, head chef at Piccolino, Clitheroe

HIGH STEAKS: Paul Speakman, head chef at Piccolino, Clitheroe

First published in Food Blackpool Citizen: Photograph of the Author by , Deputy features editor

COOKING a great steak can be a flash in the pan even for the professionals.

It’s a challenge failed by many and perfected by few. Paul Speakman, head chef at the recently-opened Piccolino, Clitheroe, gave us his top tops for getting it just right every time.

Step 1 – Prepare the steaks.

The first most important step is to chose a good piece of meat — aged a minimum of 21 days, bought preferably from a butcher. Allow steaks to come to room temperature. Leave out on the side for about 10-15 minutes.

Step 2 – Preheat your pan.

Heat a griddle or pan over a high heat until red hot, but not smoking. If the pan is too hot, the outside will burn before the inside is done. Too cold, and your steaks will be tough. Marinade the steaks to help them seal in the flavour as they cook. When you place the steaks in the pan, a “sizzle” will tell you if it’s hot enough. Don’t wear your best clothes, it will “spit” if it’s at a high temperature.

Step 3 – Cook to your liking.

According to Paul, a steak should never be cooked “well done.” Season instantly with salt and pepper so that it caramelises. If you have the pan hot enough it should brown the meat instantly, sealing in the juices.

For a rare steak: Cook each side for two minutes. Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape) For a medium steak: Cook each side for four to four-and-half minutes.

Step 4 - Rest the steak.

Resting the steak is very important in order to relax the meat and should be done for at least five minutes, covered on a wire rack.

Step 5 - Serve - see recipe below.

8oz rib-eye steak with sautéed potatoes and roasted cherry tomatoes.

8oz rib-eye steak.

170g diced potato blanched.

25g roasted cherry tomatoes (cut in half seasoned with salt and pepper and leave to dry over night).

10g garlic and rosemary butter (dice one clove of garlic with ½ stem of picked rosemary sprigs and chop together with 10g of butter).

Sprinkle of chopped parsley.

Serve with a red wine sauce.

Marinade the ribeye with some chopped garlic and rosemary.

Season with salt and pepper.

Cook the steak to required cooking stage using olive oil.

Remove and rest the steak for five minutes.

Lightly colour the potatoes in a pan with the garlic and rosemary butter and a touch of olive oil (this stops the butter burning) add the cherry tomatoes and roast for approximately four minutes.

Flash the steak to warm.

To serve, spoon the warm potato mix towards the top of the plate, and lean the steak against the potatoes.

Finish with a red wine sauce.


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