Grilled rib-eye steaks with sun-dried tomato butter

Juicy and flavoursome rib-eye steaks gets topped with a herby tomato butter in this satisfying recipe from Nevin Maguire
Grilled rib-eye steaks with sun-dried tomato butter
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus marinating overnight
  • Effort: easy


For the rib-eye steaks

  • 4 X 225 g dry aged rib-eye steak, trimmed of any excess fat
  • 100 ml olive oil
  • 2 cloves garlic, crushed
  • 1 tsp chopped fresh thyme

For the sundried tomato butter

  • 6 semi sun-dried tomatoes
  • 175 g salted butter, softened
  • 1/2 tsp chopped thyme, leaves
  • 1 tsp chopped flatleaf parsley
  • pinches sea salt
  • 1 tbsp double cream

For the chunky holiday salad

  • 1 red onion, roughly chopped, soaked in a bowl of salted water for 5-10 minutes, drained and dried on kitchen paper
  • 225 g cherry tomatoes, halved
  • 1/2 cucumber, peeled and cut into chunks
  • 5 semi sun-dried tomatoes, sliced
  • handfuls pitted black olives
  • 1 tbsp chopped flatleaf parsley
  • 3-4 tbsp extra virgin olive oil
  • baked potatoes, to serve


1. For the rib-eye steaks: place the steaks in a non-metallic dish and add the olive oil, garlic, thyme and black pepper. Give everything a good mix then cover with cling-film and marinate in the fridge overnight.

2. For the sun-dried tomato butter: tip all of the ingredients, apart from the cream, into a food processor and blend until smooth. Fold in the cream then scrape the butter onto a square of cling film.

3. Roll up into a tight cylinder, twisting the ends to secure. Chill for at least 3 hours or until firm.

4. The next day, remove the steaks from the fridge half an hour before you plan to cook them.

5. Remove them from the marinade, shaking off any excess, and season with salt and freshly ground black pepper.

6. Heat a grill, barbecue or heavy-based frying until hot then cook the steaks over a fierce heat for 6-7 minutes, turning halfway, for medium rare, or until cooked to your liking. Rest for 5 minutes on warm plates.

7. For the chunky holiday salad: tip the onions, tomatoes and cucumber into a serving bowl and gently mix to combine.

8. Scatter over the sun-dried tomatoes and olives then sprinkle over the parsley. Season, to taste, with salt and freshly ground black pepper and drizzle over the olive oil.

9. To serve, remove the flavoured butter from the fridge and unwrap. Cut into slices and place a couple of slices on top of each steak. Serve with the salad and baked potatoes on the side.

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