Recipe for Panfried Rib Eye Steaks
Serves 4- 4 x 250g rib eye steaks
- 2 large heads of chicory cut in large slices
- 3 tbsp olive oil
- 1 - 2 cloves garlic, crushed
- 100g crumbled blue cheese – such as Stilton or Cote Hill Blue
- 2 tbsp brandy
- 250ml double cream
- 2 tbsp chopped parsley
Heat up a griddle pan and oil it with 1 tbsp of the olive oil. Season the steaks and cook them according to your liking, and the thickness of the steak. Meanwhile, take another non stick frying pan, heat the remaining olive oil and cook the garlic for 20 seconds, without letting it colour, then add the sliced chicory. Cook until the chicory is starting to wilt, then add the brandy and cream. Cook for a further 2 minutes, until the chicory is wilted and the sauce reduced. Season to taste and serve with the griddled steak.
