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Rib eye steaks with thyme

Simon Boyle

Rib eye steak is a chef favourite, with an open-fibre texture and marbling of creamy fat, to create a unique culinary creation.


Stuff you’ll need

10x 250g rib eye steaks
100ml olive oil
10 whole garlic cloves, peeled and smashed
10 sprigs of thyme
100g butter

Serves: 10
Prep time: 10 minutes

Get Stuck In

1. Marinade the steaks in the olive oil, garlic, and herbs overnight if possible.

2. Heat a frying pan very hot. Add a swirl of the marinading oil, with a whole garlic clove and a thyme sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. 

3. Add a knob of butter to the pan, allow to foam a little and baste the steaks by spooning the fat over the meat as it renders down. 

4. Remove steaks to a plate and allow to rest for at least 5 mins before serving.