Rib-eye Steak with Chicory, Blue Cheese and Pickled Walnuts

This impressive rib-eye steak recipe is served with a wintry chicory, blue cheese and pickled walnut salad, the ideal next-level steak dish for a dinner party.

4

For the steak

  • 4 rib-eye steaks, each weighing 225g (2cm thick)
  • 2 pinches of salt
  • 2 tsp olive oil
  • 55g of butter
  • freshly ground black pepper

For the pickled walnut purée

  • 130g of pickled walnuts

For the salad

  • 1 chicory
  • 1 fris?©e lettuce
  • 75g of blue cheese, preferably Cashel Blue
  • 1 tbsp of chives, cut into 1 inch batons
  • 260g of pickled walnuts, sliced
  • walnut oil
  • salt
  • pepper

For the steak

  • 4 rib-eye steaks, each weighing 225g (2cm thick)
  • 2 pinches of salt
  • 2 tsp olive oil
  • 55g of butter
  • freshly ground black pepper

For the pickled walnut purée

  • 130g of pickled walnuts

For the salad

  • 1 chicory
  • 1 fris?©e lettuce
  • 75g of blue cheese, preferably Cashel Blue
  • 1 tbsp of chives, cut into 1 inch batons
  • 260g of pickled walnuts, sliced
  • walnut oil
  • salt
  • pepper
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Step 1

To begin, make the walnut purée. Drain the walnuts (reserving a little pickling liquid) and place in a food processor. Blend on high, slowly adding some of the pickling liquid to form a thick, smooth purée. Pass through a fine sieve and transfer to a clean bowl

Step 2

To prepare the salad leaves, cut the base from the chicory and remove any damaged leaves. Separate the leaves and trim the ends

Step 3

Trim the outside of the fris?©e lettuce and pick some nice pieces from the heart

Step 4

To cook the steaks, season with salt and pepper, pressing firmly into each side

Step 5

Place a pan over a medium heat, add the oil and butter and cook until the butter is foaming and smells nutty, but is not burnt

Step 6

Increase the heat and lay the steaks in the foaming butter. Cook for 2 minutes on each side, then remove from the pan and leave to rest in a warm place

Step 7

To serve, add the chicory, fris?©e, blue cheese, chives and pickled walnuts to a bowl. Season with salt and black pepper and dress with a little walnut oil

Step 8

Add a spoonful of the picked walnut purée to each plate and place a steak on top. Dress with the salad and serve.

copy text

Step 1

To begin, make the walnut purée. Drain the walnuts (reserving a little pickling liquid) and place in a food processor. Blend on high, slowly adding some of the pickling liquid to form a thick, smooth purée. Pass through a fine sieve and transfer to a clean bowl

Step 2

To prepare the salad leaves, cut the base from the chicory and remove any damaged leaves. Separate the leaves and trim the ends

Step 3

Trim the outside of the fris?©e lettuce and pick some nice pieces from the heart

Step 4

To cook the steaks, season with salt and pepper, pressing firmly into each side

Step 5

Place a pan over a medium heat, add the oil and butter and cook until the butter is foaming and smells nutty, but is not burnt

Step 6

Increase the heat and lay the steaks in the foaming butter. Cook for 2 minutes on each side, then remove from the pan and leave to rest in a warm place

Step 7

To serve, add the chicory, fris?©e, blue cheese, chives and pickled walnuts to a bowl. Season with salt and black pepper and dress with a little walnut oil

Step 8

Add a spoonful of the picked walnut purée to each plate and place a steak on top. Dress with the salad and serve.