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SharePreparation time: 10 minutes
Cooking time: 10 minutes
Perfect for a festive morning by the fire, this dish combines caramelised rib eye steak, buttery fried egg, and a tangy spinach salad cooked in the same pan for extra depth of flavour. Simple, satisfying, and full of character.
Ingredients
1 x 350g thick rib eye steak
2 tbsp vegetable oil
50g diced cold butter
1 hen's egg (good quality - Burford Browns)
1 shallot, peeled and diced
1 tbsp caper liquid
1 tbsp capers
2 handfuls of spinach
Handful coriander
Sea salt
Black pepper
Method
PREHEAT THE PAN
Preheat the Kadai Frying Pan over the coal or fire and add the vegetable oil to the pan.
SEAR THE STEAK
Season the steak heavily with salt. Add the butter to the pan, followed by the steak. Cook for 3 minutes until dark and caramelised, then turn over and cook for a further 2–3 minutes.
FRY THE EGG
Remove the steak from the pan and leave to rest. Add the remaining oil to a small Skillet and fry the egg to your liking.
MAKE THE SPINACH SALAD
In the same pan used for the steak, add the shallots, capers, and caper liquid. Cook for a few minutes before adding the spinach and stir together to wilt.
SERVE
Carve the steak and serve with the fried egg and warm spinach salad. Season with black pepper and scatter with fresh coriander for a fragrant finish.