Rib-eye with steak pan potatoes & peas

• rib-eye steaks↗2

  about 227g each and 2cm thick

• garlic cloves↗2

  grated

• red wine vinegar↗2 tbsp tbsp
• new potatoes↗12

  quartered

• olive oil↗4 tbsp tbsp

  plus extra for drizzling

• butter↗25g g
• frozen peas↗50g g

  or fresh

• radishes↗8

  sliced, any leaves picked and washed

Step-by-step instructions

1. 1

   Flatten the steaks out slightly with your hands. Mix the garlic with the vinegar and a large pinch of salt and rub over both sides of the steaks and set aside.

2. 2

   Cook the potatoes in boiling water for 8-10 mins until just tender, then drain and set aside. Meanwhile, heat the oil and butter in a large non-stick frying pan over a high heat and sizzle the steaks for 5-6 mins on each side until nicely seared, then sit on a board to rest. Add the potatoes and pan-fry until starting to brown.

3. 3

   Pour some boiling water over the peas, then drain and add to the pan with the sliced radishes to heat through for 2 mins, then toss in the radish leaves (if you have them) for 30 secs.

4. 4

   Carve the steaks into thick slices and drizzle with a bit more oil and some seasoning to make a dressing with the juices. Fan out the meat and serve with the potatoes in a bowl on the side.