Rib Eye Steak	g
Salt & Pepper to taste
Butter	tsp
Lime Coriander Topping
Handful Fresh Coriander
Shallot
Garlic Clove
Lime Juice	tbsp
Red Wine Vinegar	tbsp
Olive Oil
Salt & Pepper to taste

1. Into a food processor, add the coriander, shallot and garlic and pulse a few times.
2. Add the lime juice, red wine vinegar, olive oil, salt and pepper and pulse until everything is chopped finely. Adjust with olive oil if needed.
3. Preheat a grilling pan to high heat.
4. Pat the steak dry and brush it with melted butter.
5. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50 °C for rare, 60 °C for medium and 70 °C for well-done.
6. Remove the steak from the pan and leave to rest for 5 minutes. Don’t be tempted to skip this step as it is an important one – during the cooking process the particles in the meat tighten up, so if you slice into it straight after cooking all the juices will flood out onto the board. Resting time allows the particles to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices when carving.
7. Once done, slice the steak across the grain and drizzle the lime coriander topping over the steak.
8. Serve with baked potatoes and salad.

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