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Rib eye steak with red wine vinegar, mustard & fresh herbs


  • Preheat oven to 220°C fan forced (240°C normal).
  • Toss the potatoes and garlic with seasonings, the rosemary, a good splash of oil and a melted knob of butter in a large heavy-bottomed baking tray. Then cook in the oven for about 30 mins until golden and tender, tossing now and again.
  • At the same time, smear oil, seasonings and thyme all over the steak. Cook in a thin layer of hot oil with a good knob of butter in a heavy-bottomed pan that can go into the oven for about 3-4 mins each side until sealed. Then cook to the desired degree in the oven, turning once. When ready, remove and set aside for about 10 mins.
  • While the meat is resting, pour off most of the cooking juices from the steak pan and add the vinegar with the stock. Mix well and reduce to sauce consistency, stirring now and again and scraping the bottom as you do so.
  • Then add the shallots, spring onions, parsley, mustard and 2 dollops butter (optional). Stir over a low heat until well combined.
  • Serve the steak on a large plate with the potatoes on the side and plenty of the sauce spooned over the top – with any extra in a bowl on the side.


  • 8-10 chats (baby potatoes), scrubbed
  • 6-8 whole garlic cloves, unpeeled
  • sea salt & freshly ground pepper
  • a few fresh rosemary sprigs
  • olive oil
  • butter
  • 1 extra large rib eye steak, on the bone
  • 2 tbsp chopped fresh thyme
  • ¼ cup good quality red wine vinegar
  • ½ cup beef stock
  • 4 shallots, finely chopped
  • 2 spring (green) onions, finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 heaped tspn any mustard

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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