Book now
#14: Cooking the Perfect Steak (for the Valentine win!) - Mac and Wild

#14: Cooking the Perfect Steak (for the Valentine win!)

It’s love week the world over and if like some of us (not mentioning any names) that means its the annual ‘step up to the stove’ week! Show them how much you love them with a culinary feast to impress and remember! No pressure then! We thought this a good week to share our ‘how to cook a perfect ribeye steak’ recipe. Good luck & please share your creations on instagram if you can! #macandwildtaughtme ?

The perfect Ribeye Steak with Brown Butter


2tbs brown butter

1 ribeye steak (around 1inch thick)

1 drizzle veg oil

1 pinch table salt


Steak Method

For a medium rare steak, set the oven to 50-60C (for a more well-done steak set the oven to 75C) with the fan off.

Place a frying pan over a high heat and leave to get piping hot.

Gently massage a drizzle of oil over the steak and sprinkle with plenty table salt.

Sear each side of the steak in the pan until you see a nice golden crust forming (around 2-3mins on each side).

Remove the steak from the pan, place on a small tray and pop in the oven for 10-20mins until you are ready to eat.

Place the steak on a chopping board, slice in 1cm lengths, drizzle lashings of brown butter over the top, season with sea salt and freshly cracked black pepper.


Brown butter Method

125g unsalted butter

Place your butter in a saucepan over a high heat.

Cook until all the butter has melted and the milk solids and clarified butter have split.

Reduce the heat to low and simmer for 15-30min until all the buttermilk has caramelised and the pan has a deep nutty aroma.

Pass the contents through a fine sieve and store in the fridge until you are ready to use. Warm it up back into a liquid when you are ready to use.