Roe Park Resort
Monday, 06 August 2012

Rib Eye

  • Rib eye x4
  • Baking potatoes x2
  • Tomatoes x2
  • Spring onions x3
  • Butter ½ a packet
  • Paprika 1 teaspoon
  • Lemon half and juice
  • Capers 6-8
  • Garlic 2 cloves    



  1. Bake the potatoes for 1 hour and 10 mins depending on the size, when cooked half and scoop out the in side and blend with a little butter, then add the spring onions to the mix, scoop the mix back in to the shells and put in a pre heated oven at 180 degrees.  
  2. Put the butter lemon juice paprika capers and garlic in a bowl and mix until all ingredients are well incorporated scoop into small balls with a melon baler and place in the fridge.
  3. Cut the tomatoes in half and place under the grill until lightly browned. Put a frying pan onto heat make sure that it is smoking hot then season the steak and seal on one side for about 6 mins then turn to other side and do the same take off the heat and leave to rest the meat should be medium if you like your steak cooked a little more just leave on for a few more minutes.
  4. Plate as seen and serve.
  5. Enjoy!