- 150g softened butter, spreading texture
- 150g 1912 Stilton®, roughly chopped
- 2x 250g rib eye steaks
- Sea salt and freshly crushed white pepper
- 2 tbsp olive oil
- 1 small handful micro herbs
Yes, just yes. Marco Pierre White shares his outstanding, mouth watering rib eye steak recipe.
Easier than you think to make, this is a showstopping dish perfect for those date nights. The tasty tanginess of the 1912 Stilton® goes hand in hand with beautifully cooked steaks.
If you can’t get your hands on rib eye steaks, feel free to substitute for another cut, it’s the 1912 Stilton® which really elevates this dish.
A real Instagram worthy dish, tag us @1912artisan.
- Start by making the butter. Tip the softened butter into a bowl, add the Stilton® and gently mix to combine
- Lay 2 sheets of clingfilm out on top of each other, then spoon the butter along the centre line. Roll into a 7cm diameter cylinder and place into the fridge to set overnight
- Preheat the oven to 200°C, fan 180°, gas mark 6
- Heat a griddle pan until searing hot
- Season the steaks with salt and pepper and add a little oil. Rub over the steaks to coat
- Place the steaks onto the pan and add a little more seasoning on the upper side
- Sear for 3-4 minutes on each side then turn the heat off and allow the steaks to rest in the hot pan. When the blood starts to pierce the surface, the steak is medium rare
- When the steaks have rested, cut the butter into 1.5cm thick slices and place onto the steak and place in the oven for 10-15 seconds
- Remove and drizzle with a little more oil then scatter the herbs over the top. Serve straight away
- Wrap the butter back in clingfilm and store in the fridge for up to 3 days, or the freezer for 1 month