Ribeye steak is one of my all-time favourite cuts of beef. I’ve chosen bone in steak for this menu, as it not only adds flavour from the bone marrow whilst roasting in the oven, but it also helps keep the meat incredibly juicy. The ratio of marbled fat to meat makes rib eye an extremely tender cut, with a huge flavour profile. My recipe will give you the confidence to cook this impressive cut of steak with a medium finish. I recommend this finish for rib eye because it allows the fat to be perfectly rendered. While cooking this menu you’ll learn top tips from cooking temperatures to resting and carving instructions to ensure best results.

I’ve paired this premium cut of steak with a Scottish inspired whisky peppercorn sauce and moreish boulangère potatoes. This sauce is made using similar techniques to the ones used in professional restaurant kitchens. In this recipe you’ll master cooking techniques and learn about caramelisation of the vegetables, roasting meat trimmings, reducing stock and layering the flavours of wine and port. Sauces shouldn’t be boiled for hours and hours and the reason we use excess meat trimmings in sauces is because they add depth of flavour and help prevent waste. My recipe shows you how easy it is to make a great sauce from scratch. This indulgent sauce is finished with a premium Scotch whisky and a dash of cream for the perfect texture to complement the rib eye. I’ve chosen slow cooked boulangère potatoes as a side dish to accompany this meal and for you to enjoy the ultimate fine dining experience at home.