Oven-roasted rib-eye steak with porcini and Port butter from The New Classics: A Definitive Collection of Classics for Every Modern Cook from Donna Hay Magazine by Donna Hay

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Accompaniments: Crispy pan-fried kale, eschalots and potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • saarwouters on September 18, 2017

    This port porcini butter was a great hit during a dinner party. We replaced the rib-eye for normal steaks, which we made in the oven. The butter is very quick and easy to make and makes the house smell great too.

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