- Place all ingredients for the hummus in a blender/food processor. Blitz until mixture forms a thick paste. Scrape down the sides of the blender to ensure it has an even consistency, taste, adjust salt & lemon if needed. If the hummus is thicker than you would like, add a drizzle of olive oil to loosen the mixture.
- Use immediately or refrigerate in a sealed container for up to one week.
- Remove the rib eye from the fridge and season with salt. Bring the aged rib eye to room temperature, meat always cooks better that way.
- Heat a non-stick pan on high heat. Cook the steak for 4 minutes then turn. Continue cooking for 4 minutes and turning until the steak is cooked to your liking. The constant turning helps get that perfectly cooked through colour rather than charred on the outside and super pink in the middle.
- Medium rare is best for this cut of steak and with a piece this thick it will take about 20 minutes.
- Rest the steak for about 5 minutes then slice around the bone to remove it. Cut the steak into 5mm slices and arrange on a platter.
- Enjoy this aged rib eye steak recipe, topped with beetroot hummus and garnish with additional walnuts and watercress.
How long you cook the meat for and how often you turn it will depend on the size of the steak, in addition to how you like it served, which is an individual preference.
This aged rib eye steak recipe would also benefit from a side serve of delicious crispy roast potatoes, recipe here.
Jo has a delectable collection of her own seasonal recipes on her fantastic blog, My Second Helping. To check out more from Jo, check out her site, here.
