This is just about as classic a dish as you are ever likely to find. Without sounding sexist (because women love steak too) I think of this as a real man's dish. I think of a father in a restaurant going out to get his "steak and chip" on a Friday night. This is for lads sitting in watching the football or a treat for a girlfriend to make their loving fella at the weekend. Like I said, totally sexist on my behalf and the roles could easily be reversed but all I am saying is make this for a guy and you will have the key to their heart forever. The key is getting a good ribeye steak but once you have that and you follow the cooking instructions there really is very little else you can do to balls this up. An all time classic and ready in less than 30 minutes with just 7 ingredients. What's not to love?

Ingredients

Ribeye Steak (bigger the better)
Potatoes
Garlic
Butter
Rocket
Rosemary
Balsamic Vinegar

STEP 1

So you don't need to be a f*cking genius here to see the steak is the key ingredient. Spend a little extra on getting a good big thick rib eye steak.

STEP 2

Chop the potatoes up in to nicely sized wedges and put them in an oven proof dish.

STEP 3

F*ck in a load of oil, slat, pepper and rosemary and toss the whole thing together. Whack them in to an oven at 180C.

STEP 4

Take the steak out and let it come up to room temperature about 30 minutes before cooking.

STEP 5

Bash up a bit of garlic and rosemary and rub it in to the steak and leave it sitting while it warms up.

STEP 6

Peel a clove of garlic and let the butter soften a little to make your life easier.

STEP 7

After roughly chopping the garlic for a couple of seconds pour a nice amount of salt on it. This will rough it up and then just push down on it with your knife for a while.

STEP 8

This has the result of turning it into a paste and making it super fine. Chef's tip for the win!

STEP 9

Lash the butter and garlic into a cup and stir it all up so that the garlic is evenly mixed throughout.

STEP 10

Shape a little ball or whatever shape you want it to be really and then lash that in to the fridge for later to cool down.

STEP 11

After about 20 minutes of cooking give the wedges a toss and make sure they are not sticking. F*ck them back in to the oven at the same heat then again.

STEP 12

Get the pan on full heat and let it warm up for at least 5 minutes. I can't stress enough just how hot this has to be. We are trying to seal in all the flavors and heat is essential.

STEP 13

Season the steak up with salt and pepper and rub some oil all over it on both sides.

STEP 14

 

Don't put a drop of oil in the pan, just the steak straight on. After about 90 seconds turn it 90 degrees to get those lovely griddle marks. Don't be arsing around moving it every couple of seconds.

STEP 15

Flip it over after about 2 minutes and it will look like this. It will then only take about 90 seconds on the other side on full heat.

STEP 16

Take it off the heat and allow it to rest for about 2-3 minutes. This is the really f*cking important bit. You need to let the juices start flowing again and let the meat relax.

STEP 17

While the meat is resting lash a small bit of olive oil on to the rocket.

STEP 18

Then lash a little dribble of balsamic vinegar in to the salad and toss it around.

STEP 19

 

Plate the whole thing up nice and simple and pop your garlic butter on top to let it drop down in to the steak!

Doesn’t it just look absolutely f*cking mouthwatering? The thing with the recipes on LovinDublin is that I don't think people can believe how few ingredients there are involved and just how easy they are to cook! The only downside is that you aren't really supposed to eat steak every day of the week but when it looks this good you'll be hard pushed not to. Run down to the shops straight away, get the biggest ribeye steak you can find and lash it in to the f*cking pan; you'll thank me forever.

WORDS: Niall Harbison

For more recipes and restaurant reviews from all round, sound lad Niall Harbison, check out http://lovindublin.com/. It's awesome.

Our reaction? Well, Homer pretty much sums it up.