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A real steak, traditionally garnished


  • Preheat oven to 170°C fan forced (190°C normal).
  • Place the tomatoes in an oven tray. Drizzle with oil, season and cook in the oven until they collapse a bit.
  • At the same time, layer the potatoes in a gratin dish (or casserole) with cream, grated cheese and seasonings, finishing with cheese. Cook in the oven until golden on top and the potatoes are tender when pierced with a small sharp knife.
  • When the tomatoes and potatoes are ready, spray the steaks with oil and cook on a preheated ridged grill (or BBQ) until a crust is formed on both sides, generously seasoning once sealed.
  • Then move the steaks to the slower part of the grill and cook them more gently to the desired degree. Remove and rest for 5-10 mins, before slicing thickly.
  • Dress the watercress with balsamic, seasonings and oil to taste.
  • Arrange the steaks on a large wooden board (or individual plates) and place a knob of the butter on top of each steak.
  • Serve with a roasted tomato, a mound of watercress and the potatoes on the side.


  • 4 large ripe, red tomatoes
  • olive oil
  • sea salt & freshly ground pepper
  • 4 large potatoes, very finely sliced
  • cream
  • grated tasty cheese
  • 4 x 300 gm rib eye steaks, on or off the bone, at room temperature
  • olive oil spray
  • a good handful of watercress
  • balsamic vinegar
  • lemon, parsley & garlic (or plain lemon) butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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