Ribeye with creamy green beans and deep-fried onion rings

Ribeye with creamy green beans and deep-fried onion rings

Nathan Outlaw's Home Kitchen
David Loftus

Everyone has their own idea about what is the perfect steak: the best cut to use, how it should be cooked, etc. I like ribeye. It has a wonderful flavour, great texture and just the right amount of fat. It’s also pretty easy to cook. In terms of cost, it’s probably the best value for money too. An all-round winner!


Quantity Ingredient
2 ribeye steaks, 200g each and 2cm thick
a drizzle oil
50g unsalted butter
2 garlic cloves, peeled and crushed
a few sprigs thyme
sea salt
freshly ground black pepper

For the beans

Quantity Ingredient
300g french beans, topped and tailed
200ml double cream
2 shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
50ml verjus
1 tablespoon chopped flat-leaf parsley

For the onion rings

Quantity Ingredient
1 large red onion, peeled
4 sage leaves, chopped
100g gluten-free self-raising flour
200ml sparkling cider
oil, for deep-frying


  1. Take the steaks out of the fridge around 2 hours before cooking.
  2. Add the beans to a pan of boiling salted water and cook for 2 minutes. Drain and refresh under cold water or plunge into a bowl of iced water to cool completely. Leave to one side. Heat the cream, shallots and garlic together in a pan, then add the verjus with a pinch of salt and bring to the boil. Remove from the heat and set aside.
  3. For the onion rings, slice the onion into rings and toss with the chopped sage and some salt and pepper. Mix the flour and cider together to make a smooth batter and season with salt and pepper. Leave to stand in the fridge for 30 minutes.
  4. To cook the steaks, heat a heavy-based frying pan over a medium-high heat. If need be, pat your steaks dry with kitchen paper. Sprinkle a large tray with salt and pepper and lay the steaks on it, then turn them; make sure they are well seasoned all over.
  5. Drizzle some oil into the hot pan then add the steaks. Cook for 2 minutes on each side until well browned, then add the butter, garlic and thyme. Once the butter has melted, baste the steaks for 5–6 minutes, turning them every minute, until cooked to your liking. Meanwhile, heat the oil for the onion rings in a deep-fryer or other deep, heavy pan to 180°C. When the steaks are cooked, transfer them to a warm plate and leave to rest in a warm place for 10 minutes.
  6. While the steaks are resting, reheat the infused cream then add the beans with the parsley. Dip the onion slices into the batter, lower into the hot oil and deep-fry for 2 minutes until crisp and golden. Drain on kitchen paper and sprinkle with salt.
  7. Serve the steaks with the creamy beans, scattering over the crispy onion rings to finish. Chips on the side are pretty much obligatory for me!
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