3 x 500 gram bone-in rib-eye steaks
fresh thyme sprigs
knob of butter
Romesco sauce, see below; roasted portobello mushrooms; fresh thyme sprigs; sage leaves
½ cup roasted, skin-on almonds
½ cup hazelnuts, roasted and skins rubbed off
2 cloves garlic, crushed
2 red capsicums, roasted, peeled and sliced*
2 medium vine tomatoes, seeded and chopped
1 teaspoon sweet smoked paprika
pinch chilli flakes
2 tablespoons sherry vinegar or red wine vinegar
sea salt and freshly ground pepper
Preheat the oven to 200°C fan bake.
Rub the steaks with a little oil and season generously with salt.
Heat a large sauté pan or ridged grill until very hot and sear the steaks for 2 minutes each side. Place in a shallow roasting dish and tuck the thyme under the steaks. Place in the oven and cook for 6 minutes. Turn over, place a knob of butter on top of each steak and cook for another 6 minutes for medium-rare. Spoon over the pan juices then cover loosely and rest for 5 minutes.
To serve: Fry thyme sprigs and sage leaves in a little oil for a few seconds until crisp. Drain on kitchen towels. Place the steaks on a large board and spoon over the meat resting juices and the suggested toppings, if desired.
Romesco sauce: Put the almonds and hazelnuts in a food processor and chop coarsely. Add the remaining ingredients and process until finely ground. Season with salt and pepper.
COOK'S NOTE: *Jars of roasted capsicums are availble at food stores and supermarkets.