Ribeyed steak cooked with gusty Italian flavours and Jersey Royals. If you're looking for something simple but stylish to cook for friends, this will do nicely.


  • 12 small jersey royals or new potatoes, scrubbed

  • olive oil for brushing

  • 1 tsp caraway seeds

  • 1 tbsp thyme sprigs

  • sea salt and black pepper

  • 2 'branches' of small tomatoes on the vine

  • .5 tsp sea salt

  • .5 tsp cracked black peppercorns

  • 1 tsp rosemary needles

  • 2 x 200g (8oz) rib eye steaks, about 2cm thick

  • olive oil for brushing

  • 100g (4oz) rocket leaves, washed

  • 1 tbsp olive oil

  • 1 lemon, quartered


  • 1.

    Heat the oven to 230C/445F/Gas 8.

  • 2.

    Cook the potatoes in simmering salted water for 15mins or until just tender, then drain.

  • 3.

    Place on a baking tray and squash each potato flat with a potato masher.

  • 4.

    Brush with olive oil, scatter with caraway seeds, thyme, sea salt and pepper and bake alongside the tomatoes for 30mins or until very crisp and golden brown, removing the tomatoes when soft.

  • 5.

    Mix the sea salt, pepper and rosemary together on a plate.

  • 6.

    Brush the steaks with olive oil and press into the seasoning on both sides.

  • 7.

    In a frying pan, briskly sear the steaks on one side until well-browned, then turn once and cook briefly for a medium rare result. Set aside to rest.

  • 8.

    Toss the rocket with the olive oil.

  • 9.

    Slice the steak into fingers, loosely arrange over a large platter, strew with the roasted tomatoes and lemon quarters, and serve with the potatoes.

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