You’ll Need
For the Steak
2 ribeye steaks (280–320g each)
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp freshly cracked black pepper
For the Bone Marrow Butter
60g softened unsalted butter
2 tbsp cooked bone marrow, finely mashed
1 clove garlic, finely grated
1 tsp fresh parsley, finely chopped
1 tsp fresh chives, finely chopped
½ tsp Dijon mustard
½ tsp lemon juice
For the Truffle Chips
500g Maris Piper potatoes, cut into chunky chips
1 tbsp olive oil
1 tsp garlic powder
Sea salt
Freshly cracked black pepper
1 tsp truffle oil
25g Parmesan, finely grated
To Serve
Tenderstem broccoli
Roasted vine tomatoes
Fresh thyme sprigs
Optional but Dangerous
Black truffle shavings
Crispy shallots
Garlic king prawns
Peppercorn sauce
Method
Remove the ribeye steaks from the fridge 30 minutes before cooking.
Meanwhile, combine the softened butter, bone marrow, garlic, parsley, chives, Dijon mustard and lemon juice until completely smooth.
Spoon onto cling film, roll into a tight sausage shape and refrigerate until firm.
Preheat your air fryer to 200°C.
Toss the chips with the olive oil, garlic powder, sea salt and freshly cracked black pepper.
Air fry for 20–24 minutes, shaking every 5–6 minutes, until beautifully crisp and golden.
While the chips finish, pat the steaks completely dry with kitchen paper.
Rub with the olive oil and season generously with sea salt and freshly cracked black pepper.
Place the steaks into the air fryer.
Cook at 200°C for:
7–8 minutes for medium-rare 9–10 minutes for medium 11–12 minutes for medium-well Turn the steaks halfway through cooking.
Remove the steaks and allow them to rest for 6–8 minutes.
Toss the hot chips with the truffle oil and grated Parmesan until evenly coated.
Place a thick slice of the chilled bone marrow butter onto each rested steak and allow it to melt naturally over the meat.
Serve alongside the truffle chips, Tenderstem broccoli and roasted vine tomatoes.
Finish with fresh thyme and, if using, black truffle shavings or crispy shallots.