Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Grilled rib-eye steaks with oyster miso seaweed butter

American 5 Mins Prep · 15 Mins Cook

To make the butter, tear the nori sheets and place the sheets, unsalted butter at room temperature, miso paste, oyster sauce, sesame oil and ginger in a food processor. Pulse, scraping down the sides occasionally, until well combined. Place in plastic wrap and shape into a log. Chill in the freezer for 6 hours until firm. (Leftover butter can be frozen for up to 3 months).
Remove the steaks from the fridge at least 30 minutes before cooking to bring them up to room temperature, this helps them to cook more evenly.
Prepare a BBQ to a medium hot or place a frying pan over a medium heat.
Rub the steaks with the olive oil and season each side with the salt and freshly ground pepper.
Grill or pan-fry the steaks for 6 minutes per side to get them to medium rare. In the last 2 minutes, add 100g of the butter into the pan, basting the steaks with the butter until the steaks are ready.
Remove from the pan and rest, covered in foil, for 8-10 minutes before serving.