Mary Berry shares how to perfect a ‘juicy’ rib-eye steak with Stilton butter

A steak for dinner or lunch in a baguette is a real treat, but ideal for cooking in the summer because it is so quick and easy.

However, it can be hard to get steak right, whether you like it rare or well done.

Mary Berry’s recipe notes said: “A thick juicy steak is a real treat and so easy to cook for a celebration meal.

“Here rib-eye steak if served with a delicious Stilton butter,” which complements the steak perfectly.

This recipe serves six people and is ready from start to finish in under 20 minutes.

Ingredients:

For the Stilton butter:

75g softened butter

Two banana shallots, peeled and finely diced

50g Stilton

One tablespoon of finely chopped chives

Salt and freshly ground black pepper

For the rib-eye steaks:

Six thick rib-eye steaks each around 200g

Dash of oil

Salt and freshly ground black pepper

Method:

To make the butter, melt a knob of the butter in a small frying pan and cook the shallots over a low heat until softened. 

Remove from the heat, transfer to a bowl and leave to cool for 10 minutes. Mash the Stilton with a fork in a bowl and beat in the remaining softened butter and chives.

Add the melted butter and shallots and season with salt and black pepper, mixing it well. Place the Stilton butter on a sheet of cling film and form into a sausage shape. 

Roll up in the cling film, twisting the ends to secure, chilling for at least 30 minutes before using.

To cook the steaks, heat a large non-stick frying pan over high heat and brush each steak with a little oil and season with salt and pepper.

Fry each steak for one to two minutes on each side, or until cooked to your liking. Transfer to a baking tray and set aside to chill in the fridge until needed.

To finish the steaks before serving, preheat the oven to 220C or 200C Fan and bake them for six minutes, add two minutes for medium, and four minutes for medium to well done.

Cut six discs from the butter and sit one disc on top of each hot steak and set aside to rest for two minutes before serving.

The recipe notes added: “Make sure the steak sizzles as soon as it hits the frying pan. This method works well for any steak of the same thickness, but if using thicker fillet steak, reheat for eight minutes for rare.

“Add two minutes for medium, and four minutes for medium to well done. Rest the steaks for two minutes before serving.”