These delicious steaks have a golden crust and tender meat within. Top with roasted portobello mushrooms, fried sprigs of thyme and crispy sage leaves for a show-stopping treat.
Serves: 4-6
INGREDIENTS
3 x 500 gram bone-in rib-eye steaks
olive oil
sea salt
fresh thyme sprigs
knob of butter
To serve
Romesco sauce, see below; roasted portobello mushrooms; fresh thyme sprigs; sage leaves
Romesco sauce
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
3 tablespoons
olive oil
sea salt and freshly ground pepper
METHOD
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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!