How to Make Rib Eye Steak with Tahini, Lemon & Spinach

Name: How to Make Rib Eye Steak with Tahini, Lemon & Spinach
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 2 x rib eye steaks; Unsalted butter & oil to cook; 2 tbls. Tahini paste; 2 tsp. honey; Juice of ½ lemon; Sea salt to taste; Pinch espelette or chili pepper; Tender stem spinach blanched in boiling salted water then refreshed in cold water, excess moisture removed.

30 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

2 x rib eye steaks
Unsalted butter & oil to cook
2 tbls. Tahini paste
2 tsp. honey
Juice of ½ lemon
Sea salt to taste
Pinch espelette or chili pepper
Tender stem spinach blanched in boiling salted water then refreshed in cold water, excess moisture removed.

Shop our Grass Fed Beef

Method

Remove your steak out of the packaging, pat dry and bring to room temperature.
Whisk together the Tahini, honey, lemon & seasoning then reserve.
Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
Season the steak liberally with sea salt just prior to cooking & massage with oil.
Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
For a medium rare steak, press the steak with your thumb it should have a slight spring to touch & a core temperature of 52°C before resting.
Leave to rest in a warm place for half the cooking time before carving.