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?
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.
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