Rib-eye on the bone delivers a rich, juicy steak experience, paired with crispy, buttery pommes Anna and vibrant, herb-packed chimichurri. This dinner party main offers a satisfying blend of textures and bold, fresh flavours. [/row]
Preparation time
Less than 30 mins
Less than 30 mins
Cooking time
1 to 2 hours
1 to 2 hours
Serves
Serves 4
Serves 4
Dietary
Egg-free, Gluten-free, Nut-free
Egg-free, Gluten-free, Nut-free
By Mike Reid
From Saturday Kitchen
This rib-eye on the bone with pommes Anna and chimichurri scores Nutri-Score C, reflecting a rich dish with moderate protein and fats balanced against fresh herbs and vegetables in the chimichurri.
Equipment
Ingredients
For the pommes Anna
- 1kg floury potatoes, peeled and cut into 2mm discs
- 100g unsalted butter, melted
- Sea salt and freshly ground black pepper
For the chimichurri
- 1 red chilli, seeds removed and finely chopped
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 small bunch parsley, leaves picked and finely chopped
- 1 tbsp finely chopped fresh oregano leaves
- 100ml extra virgin olive oil
- 2 tbsp sherry vinegar
- Sea salt and freshly ground black pepper
For the rib-eye
- 1kg rib-eye steak on the bone, about 4cm thick
- 2 tbsp olive oil
- Sea salt
Method
- Preheat the oven to 200°C (180°C fan, Gas 6).
- Brush the base of a 20cm ovenproof frying pan with some melted butter. Arrange a layer of overlapping potato slices, seasoning lightly with salt and pepper, then drizzle with more butter. Repeat layers until all potatoes are used, finishing with butter on top.
- Cover the pan with foil and bake for 45 minutes. Remove foil and bake for another 15–20 minutes until golden brown and tender. Rest for 10 minutes before slicing into wedges.
- To make chimichurri, combine chilli, garlic, shallot, parsley, oregano, olive oil, and sherry vinegar in a bowl. Season generously with salt and pepper, mix well, and let sit for at least 10 minutes to develop flavours.
- Heat a heavy-based frying pan or griddle until smoking hot. Rub rib-eye steak with olive oil and season well with sea salt. Sear steak for 3–4 minutes per side, then sear edges until richly browned.
- Transfer steak to a tray and finish cooking in the oven for 6–8 minutes for medium-rare, depending on thickness. Rest for 10 minutes before carving.
- Carve rib-eye off the bone and slice into thick pieces. Serve with pommes Anna wedges and spoon chimichurri over the top.
Additional Notes
- Use a meat thermometer to check internal temperature for desired doneness: 52°C for rare, 57°C for medium-rare, 63°C for medium.
- Resting the steak allows juices to redistribute for better flavour and tenderness.
Suggested Wine Pairing
- Majestic: Bodega Norton Malbec – A rich and full-bodied red with dark fruit and spice, perfectly matching the intense flavour of rib-eye and the fresh herbs in chimichurri.
- Tesco: Tesco Finest Rioja Reserva – Smooth with red berry and oak notes, it complements the grilled steak’s smokiness and buttery pommes Anna.
- Sainsbury’s: Sainsbury’s Taste the Difference Shiraz – Juicy and peppery, this wine balances the spice of the chimichurri and richness of the steak.
What can you serve with this
- Grilled asparagus: Adds a crisp, slightly bitter contrast to the rich steak and buttery potatoes.
- Roasted cherry tomatoes: Provide a sweet and tangy complement to the chimichurri.
- Simple green salad: Offers freshness and lightness to balance the meal’s richness.
FAQs for Rib-eye on the Bone, Chimichurri, Pommes Anna
- How do I know when the rib-eye is cooked to my liking? Use a meat thermometer and refer to internal temperatures: 52°C for rare, 57°C for medium-rare, 63°C for medium.
- Can I prepare pommes Anna in advance? Yes, you can prepare the potatoes ahead but bake just before serving for best texture.
- What is chimichurri? Chimichurri is a fresh, herb-based sauce from Argentina, typically made with parsley, garlic, vinegar, and oil.
- Can I use other cuts of steak? Yes, but rib-eye on the bone provides exceptional flavour and texture that complements pommes Anna best.
- How long should I rest the steak? Rest the steak 10 minutes after cooking to allow juices to redistribute and enhance tenderness.
Nutri-score Health Check
This dish scores Nutri-Score C, reflecting a richer fare with findings of moderate protein and fat from rib-eye balanced by fresh herbs in chimichurri and nutrient-dense potatoes. Enjoy in moderation as part of a balanced diet.
Positive Factors
- Rib-eye steak provides high-quality protein and essential nutrients.
- Fresh herbs in chimichurri add antioxidants and flavour without extra calories.
- Potatoes offer fibre and complex carbohydrates supporting energy.
Negative Factors
- Higher saturated fat content from rib-eye and butter.
- Richness of pommes Anna adds to calorie intake.
This Nutri-Score is automatically calculated from ingredients and intended as a nutritional guide.