Juicy ribeye seasoned with Smokehouse Beef Seasoning, served on toasted sourdough with beer-fried onions and fresh chimichurri.

Serves 1. The chimichurri makes extra.

Ingredients

Steak

• 1 ribeye steak, about 2.5–4cm thick

• Smokehouse Beef Seasoning, to season

• 1 tbsp rapeseed oil

• 1 tbsp butter

Beer-fried onions

• 1 large white onion, sliced

• 120ml beer or lager

• Pinch of salt

• Oil, for frying

Chimichurri

• 1 cup fresh parsley, finely chopped

• ¼ cup fresh coriander, finely chopped

• 2 garlic cloves, minced

• 2 tbsp red wine vinegar

• 120ml olive oil

• Salt and black pepper, to taste

To serve

• 1 thick slice sourdough bread, toasted

Method

1. Make the chimichurri

Mix the parsley, coriander, garlic and red wine vinegar in a bowl. Season with salt and black pepper, then slowly stir in the olive oil until the mixture is spoonable. Leave for around 15 minutes to let the flavours develop.

2. Cook the beer-fried onions

Heat a little oil in a frying pan over a medium heat. Add the sliced onion and a pinch of salt. Cook for 10–15 minutes, stirring regularly, until soft and golden.

Pour in the beer or lager and cook for another 5–10 minutes, until the liquid has reduced and the onions are glossy. Keep warm.

3. Season and cook the steak

Pat the ribeye dry, rub with a little of the rapeseed oil and season generously with Smokehouse Beef Seasoning.

Heat a heavy frying pan over a high heat and add the remaining rapeseed oil. Sear the steak for 2–3 minutes on each side to start, then continue cooking to your preferred doneness. Add the butter towards the end and baste the steak with the melted butter.

Transfer the steak to a board and rest for 5–10 minutes before slicing.

4. Assemble

Place the toasted sourdough on a plate and spoon over the beer-fried onions. Add the sliced ribeye and finish with chimichurri. Serve immediately.