Rib-eye steak with herbs and mustard served with honeyed oven chips

James Martin's recipe for griddled steak served with honeyed potatoes makes a great, simple but tasty meal
By James Martin
Rib-eye steak with herbs and mustard served with honeyed oven chips
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 rib-eye steaks
  • olive oil
  • salt, nd freshly ground pepper
  • 8 tbsp Dijon mustard
  • 120 g herbs, (such as parsley, coriander, thyme, basil, chervil), chopped
  • 1 lemon, quartered

For the chips:

  • 500 g Estima potatoes, peeled
  • 4 tbsp clear honey
  • 1 tsp thyme, chopped
  • 1 clove garlic, chopped
  • 4 tbsp olive oil
  • salt, and freshly ground pepper


1. Preheat the oven to 200°C/gas 6.

2. Slice the potatoes into large, chip-sized pieces.

3. Mix together honey, thyme and garlic in a bowl, then whisk in the olive oil.

4. Add in the potatoes and coat well. Season with salt and freshly ground pepper.

5. Spread out the potato chips in a roasting tray and roast for 35-45 minutes until cooked through and golden brown.

6. Meanwhile, heat a griddle pan until very hot.

7. Brush the steaks with a little olive oil and season with salt and freshly ground pepper.

8. Sear the steaks on both sides on the griddle, then reduce the heat and cook for 3-12 minutes, until cooked to taste.

9. Brush the freshly griddled steak with the Dijon mustard and dip into the chopped herbs, coating on all sides.

10. Cut each steak into 4-6 slices, arrange on 4 warm serving plates and serve at once with chips and a lemon quarter.

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