Rib-eye with Garlic Roast Potatoes

This sensational rib-eye steak recipe couldn't be tastier!

Making Time
40 mins


  • 8oz rib-eye
  • 200g potato, squared
  • 3 garlic cloves
  • 3 sprigs thyme and rosemary
  • Vegetable oil
  • 100g wild garlic
  • 150g butter, softened
  • 1 bunch of asparagus


  1. Wash and peel your potatoes and cut into nice sized squares. Put a tray in the oven and add oil to cover the bottom of the tray. Boil the potato in salted water for around 10 minutes or until just tender. Add to the tray with oil in and cook for 10 minutes. Turn them over when the time is done and chuck in your smashed garlic rosemary and thyme. Cook for another 10 minutes or until golden and crispy.

  2. Wash the wild garlic and chop as finely as possible, mix with the butter and season. When the steak is cooked add a nice spoon of the butter and serve. Alternatively, you can roll the butter into a cylinder, refrigerate and slice.

  3. Chop the ends off the asparagus and blanch in water for 1-2 minutes.


Rich and velvety, with notes of ripe berries, dark chocolate and a hint of spice.