Rib-eye steak with Asian slaw
30 mins cooking time

Did you know that cooking a juicy, tender, rib-eye steak is easier than some might think? This recipe proves just that with the welcome pairing of Asian slaw – all in under 30 minutes. It brings steakhouse quality to your home, with a little Lurpak®, and the finishing touch of tangy mustard-soy sauce. So, strap on your apron, heat up your pan, and prepare to steak your claim to a fabulous dinner.

Rib-eye steak with Asian slaw Rib-eye steak with Asian slaw

Rib-eye steak with Asian slaw

  • 30 mins cooking time
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  3. Rib-eye steak

Did you know that cooking a juicy, tender, rib-eye steak is easier than some might think? This recipe proves just that with the welcome pairing of Asian slaw – all in under 30 minutes. It brings steakhouse quality to your home, with a little Lurpak®, and the finishing touch of tangy mustard-soy sauce. So, strap on your apron, heat up your pan, and prepare to steak your claim to a fabulous dinner.

Did you know that cooking a juicy, tender, rib-eye steak is easier than some might think? This recipe proves just that with the welcome pairing of Asian slaw – all in under 30 minutes. It brings steakhouse quality to your home, with a little Lurpak®, and the finishing touch of tangy mustard-soy sauce. So, strap on your apron, heat up your pan, and prepare to steak your claim to a fabulous dinner.

Method

For the Asian slaw
1

Mix all the ingredients together, apart from the spring onions and put aside.

For the steak
1

On a piece of baking paper, drizzle some oil, season with salt and black pepper, and coat the steaks in the seasoned oil.

TIP

Look for rib-eye steaks with good marbling, which are the white flecks of fat throughout the meat. This fat melts during cooking, adding flavour and juiciness to the steak. A bright, cherry-red colour is also a good indicator of freshness.

2

Heat a non-stick frying pan and cook the steaks on each side. As a rough guide: 2 minutes on each side for rare, 2½ minutes on each side for medium-rare, 3 minutes on each side for medium, 3½ minutes on each side for medium well.

3

Add a knob of Lurpak® butter to the pan 30 seconds before the end. Remove and cover in foil and allow to rest while making the sauce.

TIP

Let your steak rest for 5 to 10 minutes after cooking, covered loosely with foil. This allows the juices to redistribute throughout the meat, ensuring that it is as juicy as possible.

For the sauce
1

Stir the mustard, soy, and vinegar together.

2

Add shallot to a saucepan with the water and rice vinegar and cook over low heat until the water has reduced to about a couple of tablespoons.

3

Stir in the cream and gradually swirl in the butter, a little at a time. To finish, stir in the soy mustard mixture.

4

Serve the rib eye steaks with the sauce, Asian coleslaw, and any meat juices, and finish with chopped spring onions.

Questions about rib-eye steak with Asian slaw

Cooking a rib-eye steak with Asian slaw is easy with this recipe. Find answers to common questions about it below, including preparation and cooking times.

  • Rib-eye steak is a popular cut of beef with a rich flavour and tender texture. It comes from the rib section of the cow, specifically from the upper rib cage area. This cut includes a mix of lean muscle and fat, including the eye of meat as well as the cap, which is often considered the most flavourful part of the rib-eye because of its marbling.

  • The best way to cook rib-eye steak is to first let the steak reach room temperature. Season it generously with salt, black pepper, and oil. For pan-searing, heat a non-stick frying pan until very hot. Place the steak in the pan and cook for about 2 to 3 minutes on each side for medium-rare, adjusting the time based on your preferred doneness. Alternatively, for grilling, preheat your grill to high and cook the steak for 3 to 4 minutes per side, depending on thickness and desired doneness. After cooking, let it rest for 5 to 10 minutes to allow the juices to redistribute, giving you a more tender and flavourful experience.

  • The cooking time for rib-eye steak will depend on how well-done you prefer your steak and its thickness. For one that is about 3.5 cm thick, a good rule of thumb is to cook it for about 2 minutes on each side for a rare finish. If you prefer your steak medium-rare, aim for about 2½ minutes on each side. For medium doneness, cook it for 3 minutes per side. If you like it medium-well, extend the cooking time to about 3½ minutes on each side. Remember to let the steak rest for a few minutes after cooking.

  • Yes, you can definitely prepare the Asian slaw ahead of time. However, to maintain the best texture and freshness, it is best to add soy sauce and sesame oil just before serving. This keeps the veggies crisp and prevents them from becoming soggy.

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Enjoy a tender and juicy rib-eye steak

There is something unbelievably satisfying about cutting into a perfectly cooked steak. And this rib-eye steak recipe promises a juicy, tender bite that is irresistibly rich. No need for anything special, just a bit of salt and pepper to season it.

Prepare it to your preferred level of doneness – whether that is a searing rare or a gently blushing medium. Cooking a rib-eye steak has never been easier. Enjoy it with a tangy mustard sauce with soy and an Asian slaw.

With a tangy mustard-soy sauce

Give your rib-eye steak a little extra love and attention with a tangy mustard-soy sauce. This intriguing Asian-inspired sauce combines the sharp bite of smooth mustard with the deep umami of soy sauce and a splash of zesty rice vinegar.

As you spoon it over the hot steak, the sauce melds into the meat, marrying its rich flavours with the creamy, luxurious touch of cold, cubed butter. It is amazing how a good measure of butter can turn a simple sauce into a decadent treat.

Serve alongside a fresh Asian slaw

You have probably tried coleslaw before, but how about an Asian slaw? This crunchy, zesty mix of grated radishes, carrots, shredded little gem lettuce, and thinly sliced sugar snap peas is tossed with soy sauce, sesame oil, and sesame seeds.

Sesame seeds, soy sauce, and sesame oil give this slaw an unmistakable Asian feel that pairs wonderfully with the rich rib-eye steak. Unlike traditional coleslaw, which often leans on the heavier side with its mayonnaise base, this Asian slaw is light, tangy, and refreshing. What better way to enjoy rib-eye steaks at home?

For more pairing ideas, check out these recipes for asparagus stir-fry, corn on the cob with paprika, Brussels sprouts with cranberries and almonds. These easy dinner sides are ready in 10 to 30 minutes.

Shake things up

Time to shake things up and adjust the recipe to your liking. Add toasted sesame seeds or chopped peanuts to the Asian slaw. These will give a nutty crunch that makes the slaw tastier and more exciting. You can also add a tangy, spicy kick to it by mixing in chopped and well-drained kimchi with cabbage, grated carrot, and chopped coriander leaves.

Consider marinating the rib-eye steak in soy sauce, lime juice, and garlic for at least one hour before cooking. This helps the steak absorb the marinade's rich, savoury notes, making it even more flavourful and tender.

A fun way to tweak the sauce is to add a bit of citrus zest. Mixing in some orange or lime zest brings a bright and refreshing note – a superb fit with the sharpness of the mustard and the savoury soy sauce.

COOK, BAKE AND SPREAD WITH

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Spreadable Slightly Salted
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