Grilled rib-eye steaks with sun-dried tomato butter

Method

1. For the rib-eye steaks: place the steaks in a non-metallic dish and add the olive oil, garlic, thyme and black pepper. Give everything a good mix then cover with cling-film and marinate in the fridge overnight.

2. For the sun-dried tomato butter: tip all of the ingredients, apart from the cream, into a food processor and blend until smooth. Fold in the cream then scrape the butter onto a square of cling film.

3. Roll up into a tight cylinder, twisting the ends to secure. Chill for at least 3 hours or until firm.

4. The next day, remove the steaks from the fridge half an hour before you plan to cook them.

5. Remove them from the marinade, shaking off any excess, and season with salt and freshly ground black pepper.

6. Heat a grill, barbecue or heavy-based frying until hot then cook the steaks over a fierce heat for 6-7 minutes, turning halfway, for medium rare, or until cooked to your liking. Rest for 5 minutes on warm plates.

7. For the chunky holiday salad: tip the onions, tomatoes and cucumber into a serving bowl and gently mix to combine.

8. Scatter over the sun-dried tomatoes and olives then sprinkle over the parsley. Season, to taste, with salt and freshly ground black pepper and drizzle over the olive oil.

9. To serve, remove the flavoured butter from the fridge and unwrap. Cut into slices and place a couple of slices on top of each steak. Serve with the salad and baked potatoes on the side.