Rib Eye Steak with Asian Coleslaw

30 min 2 servings

For the coleslaw:

100g radishes, coarsely grated

1 medium carrot, grated

2 little gem lettuce hearts, shredded

50g sugar snap peas, thinly sliced

1 1/2 tbsp sesame seeds

1 tbsp light soy sauce

1/2 tsp sesame oil

3 spring onions

For the sauce:

2 rib eye steaks, about 3.5cm thick, at room temperature

1 tbsp English mustard*

1 tbsp light soy sauce

1/2 tbsp rice vinegar

1 banana shallot, finely chopped

125ml white wine**

2 tbsp double cream

100g Lurpak® Unsalted Butter, cold and cut into cubes

Rib Eye Steak with Asian Coleslaw


For the coleslaw, mix all the ingredients together, apart from the spring onions and put aside.

On a piece of baking paper, place some seasoning and a drizzle of oil, and coat the steaks in the seasoned oil.

Heat a non-stick frying pan and cook the steaks on each side. As a rough guide:

• 2 minutes each side for rare

• 2 1/2 minutes each side for medium rare

• 3 minutes each side for medium 

• 3.5 minutes each side for medium well

Add a knob of Lurpak® Unsalted Butter in 30 seconds before the end. Remove and cover in foil and allow to rest while making the sauce.

Stir the mustard, soy and vinegar together.

Add the shallot to a saucepan with the white wine and cook over a low heat until the wine has reduced to about a couple of tablespoons. Stir in the cream and gradually swirl in the butter, a cube at a time. To finish, stir in the soy mustard mixture.

Serve the rib eye steaks with the sauce, coleslaw and any meat juices, and finish with spring onions. 

Tip: Sirloin or rump steak work just as well. 

*Alternatively:  if you can’t source English Mustard, use a mustard with a punchy heat to cut through the butter. This should be a hot smooth mustard (no grains).

**Alternatively use 125ml water +1 teaspoon rice vinegar.

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