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Rib-eye steaks with wasabi butter

  • 2:00 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 garlic cloves, thinly sliced
  • 1/4 cup chopped basil leaves
  • 1/4 cup (60ml) olive oil
  • 4 beef rib-eye steaks
  • 125g unsalted butter, softened
  • 1 tablespoon wasabi paste
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon Dijon mustard
  • Watercress sprigs, to serve
  • Fresh horseradish (see note) (optional), grated, to serve


  • 1
    Combine garlic, basil and oil in a bowl and season. Add the steaks and toss to coat. Refrigerate for 2-3 hours.
  • 2
    Combine the butter, wasabi, parsley and mustard in a bowl. Chill until needed.
  • 3
    Preheat a chargrill or barbecue to high. Cook the steaks for 3 minutes each side for medium-rare, or to your liking. Rest for 2-3 minutes. Divide steaks and watercress among plates, then serve topped with the wasabi butter and horseradish, if desired.

Source: taste.com.au


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