Rib eye steak with chili butter and homemade fries

Delicious spring recipe for a complete meal.


For 4 persons:
4 rib-eye steaks of about 200 grams per person
1 tablespoon finely chopped parsley
1 red chili pepper finely chopped
Small bag of mixed lettuce
50 + 5 grams soft butter
1 Lemon
2 tablespoons olive oil
2 teaspoons thyme leaves
2 crushed garlic cloves
450 grams of crumbly potatoes


Preparation Rib-eye steak:
1) Spread the steaks with the garlic and thyme
2) Heat a generous dash of olive oil in a casserole, add a small lump of butter
3) Bake the steaks for 2 to 4 minutes per side until they are nicely browned
4) Remove the steaks from the pan and let rest

Preparation method chili butter
1) Release 50 grams of butter from the refrigerator on time and at room temperature
2) Mix the soft butter with the red pepper, parsley, a squeeze of lemon juice and the zest. Season with salt and pepper
3) Put in the refrigerator until the butter is nice and firm

Preparation of potatoes
1) Peel the potatoes and cut them into elongated pieces
2) Preheat the oven to 180 to 200 degrees
3) Put the potatoes in a roasting pan and season to taste with salt and pepper
4) Bake the potatoes for between 35 and 45 minutes until golden brown and crispy

Serve the steak with the potatoes and a lump of chili butter. Put some stroke next to it and add some olive oil and a little lemon juice. Enjoy your meal!