Rib eye steaks with garlic and thyme butter

Name: Rib eye steaks with garlic and thyme butter
Total time: 30 min
Cuisine: British
Ingredients: 2 rib eye steaks, about 300g each, room temperature; 1 tbsp olive oil; 50g butter, softened; 1 garlic clove, crushed; 1 tbsp fresh thyme leaves; 1 tbsp fresh parsley, chopped; 200g cherry tomatoes on the vine; 150g watercress

Thick rib eye seared hard, rested well and finished with a melting herb butter.

Time30 min
LevelMedium
Costabout £3.40 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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2rib eye steaksabout 300g each, room temperature
1 tbspolive oil
50 gbuttersoftened
1garlic clovecrushed
1 tbspfresh thyme leaves
1 tbspfresh parsleychopped
200 gcherry tomatoes on the vine
150 gwatercress

Method

1
Mash the butter with the garlic, thyme and parsley. Roll in baking paper into a log and chill.
2
Pat the steaks very dry. Rub with oil, salt and plenty of pepper.
3
Get the grill or barbecue as hot as possible. Cook the steaks for 3 to 4 minutes each side for medium rare, longer if you prefer.
4 min
4
Grill the tomatoes alongside for the last 4 minutes until they split.
5
Rest the steaks for 5 minutes, then top each with a slice of herb butter. Serve with the tomatoes and watercress.
5 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.