Rib-eye steak and horseradish yoghurt
| Serves: | 4 |
| Cooking Time: | 10m |
| Prep Time: | 25m |
Ingredients
- 2 x 300 g rib eye steaks
- 2 Tbsp olive oil, plus extra for drizzling
- 3 tbsp unsalted butter
- 4 sprigs fresh thyme
- 2 garlic cloves, crushed
- 6 cardamom pods, lightly crushed
- 1 1/2 tsp lemon zest
- 2-3 tsp horseradish sauce
- 4 tsp lemon juice
- 1 1/2 cups double cream plain yoghurt
- 220 g radishes, some cut into wedges and some sliced
- 1 cup parsley leaves, roughly chopped
- crushed chilli flakes, to sprinkle
- sea salt and feshly ground pepper
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
SHOP YOGHURT MORE DELICIOUS YOGHURT RECIPES
- Remove the steaks from the refrigerator 20 minutes before cooking (this will help the steaks cook more evenly).
- Heat a large pan over a medium-high heat. Rub steaks with 2 tablespoons oil; season generously with salt.
- Cook, turning several times, until lightly charred; 6 – 8 minutes. Pour off excess oil from the pan. Add the butter, thyme, garlic and cardamom and cook the steaks, tilting the pan and basting with the foaming butter - until medium-rare - about 3 minutes.
- Transfer the steaks to a cutting board and allow to rest for 10 minutes before slicing. Reserve pan drippings.
- In a small bowl, mix the lemon zest, horseradish sauce and 1 teaspoon lemon juice into the yoghurt. Season generously with salt.
- Just before serving, toss the radishes, parsley and remaining 3 teaspoons lemon juice in a medium bowl. Season with salt, drizzle with oil and toss again to coat.
- Place a smear of yoghurt sauce on each plate and top with the steak and radishes. Drizzle with pan juice and sprinkle with chilli flakes. Season again if needed.
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