Steak with Onion and Curry Butter Sauce
For a truly luxurious dinner, top your rib eye steaks with a gorgeous buttery sauce made with slow-cooked onions, Rajah Mild Masala Curry Powder, origanum and lemon zest.
Feeds
2People
Preparation time
45Min.
easy
Ingredients
- For the curry butter sauce:
- 125 ml (½ cup) salted butter, at room temperature
- 2 onions, thinly sliced
- 4 cloves garlic, finely chopped
- 30 ml (2 Tbsp) Rajah Mild Masala Curry Powder
- 15 ml (1 Tbsp) Worcestershire sauce
- 5 ml (1 tsp) finely grated lemon zest
- 15 ml (1 Tbsp) fresh Origanum, finely chopped
- salt and pepper, to taste
- crushed roasted baby potatoes, to serve
- 1 handful rocket leaves, to serve
- For the steak:
- 2 x ribeye steaks, on the bone
- salt and pepper, to taste
- olive oil, for frying
Preparation method
- For the curry butter sauce:
- Cook the onions in half the butter over a medium to low heat for about 20 - 30 minutes, or until they have shrunk considerably and become sticky and golden.
- Add the garlic towards the end and cook along with the onions for at least 5 minutes. Then add the Rajah Mild Masala Curry Powder and cook for a minute. Lastly, stir in the Worcestershire sauce.
- Remove the pan from the heat and allow to cool to room temperature.
- Tip the cooked onions into a small food processor and pulse until you have a rough paste. Alternatively, you can chop them manually with a sharp knife.
- In a small bowl, combine the onion mixture, the remainder of the softened butter, the lemon zest and the origanum. Season to taste with salt and pepper.
- For the steak:
- To cook the steak, drizzle with olive oil and season well with salt and pepper.
- Heat a pan (a griddle pan works well) to a high heat, add the steaks and cook for 5 minutes on one side. Turn them over and cook for another 5 minutes on the other side, or until done to your liking.
- Serve the steak sliced, with a generous dollop of curry butter sauce, plus crushed roasted baby potatoes and a side of a rocket salad.
Nutrition
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