We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
120 minutes
15 minutes
135 minutes
- 2 garlic cloves, thinly sliced
- 62.50 ml chopped basil leaves
- 60ml olive oil
- 4 beef rib-eye steaks
- 125g unsalted butter, softened
- 20.00 ml wasabi paste
- 20.00 ml chopped flat-leaf parsley
- 23.40 gm Dijon mustard
- Watercress sprigs, to serve
- Fresh horseradish (see note) (optional), grated, to serve
- In a bowl, mix together garlic, basil, and oil. Season with salt and pepper. Add steaks and toss well to coat. Refrigerate for 2-3 hours.
- Mix the butter, zesty wasabi, fresh parsley, and tangy mustard in a bowl. Refrigerate until ready to use.
- Preheat a chargrill or barbecue over high heat. Grill the steaks for 3 minutes on each side for medium-rare, or until cooked to your preference. Let them rest for 2-3 minutes. Plate the steaks and watercress, then top with the wasabi butter and horseradish, if desired. Serve and enjoy.
Similar Recipes
- 25min
Rib-eye steaks with lemon, caper & dill butter
Tantalize your Valentine with a succulent steak topped with zesty lemon, caper, and dill butter.
- 160min
Peanut Sesame Rib-Eye Steak
Marinated rib eye steaks with zesty lemongrass, topped with a savory peanut and sesame seed rub, grilled to perfection.
- 90min
Marinated Rib-Eyes
Elevate your rib-eye steaks with a rich marinade of Worcestershire, brown sugar, garlic, and onion for mouthwatering results on the grill.
- 145min
Teriyaki Rib Eye Steaks
Succulent ribeye steaks drizzled with tangy homemade teriyaki sauce paired with vibrant vegetable fried rice for a perfect flavor harmony.
- 85min
The Perfect Rib Eye Marinade
Red wine vinegar marinade tenderizes juicy rib eye steaks, bursting with flavor.