Ribeye With Potato Salad
Good for 2 Pax

Ingredients (Rib Eye)

300g Boneless Rib Eye


Black Pepper

50g unsalted butter

3 stalk of fresh thyme

5 cloves garlic, peeled and smashed

Ingredients (Potato Salad)

250g Baby Potato

2 Tsp Salt

50g Streaky Bacon

½ Red Onion, Sliced thinly

4 Tbsp Olive Oil

1 Tbsp Butter

3.5 Tbsp Apple Cider Vinegar

1 Tbsp Sugar

2 Stalk of Spring Onion

3 Tbsp Dill / Parsley

Method (Rib Eye)

  1. Dry rib eye with paper towel. Marinate with some salt and pepper.
  2. Heat olive oil in pan. Make sure pan is hot before putting in the rib eye.
  3. Sear 2mins on 1 side. Filp over to the other side. Add in thyme, garlic and butter.
  4. Baste rib eye with butter on the other side. Adjust doneness of steak according to liking. Remove from pan and rest for 5-10mins before slicing into 1cm thick.

Method (Potato Salad)

  1. Boil baby potato for about 8-10mins until little firm in centre. Drain away water and cut into half or 3 pcs depending on side of potato, set aside.
  2. Heat pan with oil, fry bacon until slightly brown, add in onion and butter.
  3. Deglaze pan with some apple cider vinegar and sugar. Stir to mix well.
  4. Add in cooked baby potato, mix well. Add in parsley and spring onion. Off heat and mix well. Serve with grilled rib eye.


  1. Searing and resting the beef ensure that the juice is lock inside the steak after cooking
  2. Adjust level of sour and sweet by adding or reducing the amount of cider vinegar and sugar.
  3. Dill can be substitute with Chinese parsley, English parsley. If possible use dill as it gives the best flavour.