Steamed rib steak with thyme

Ingredients

• 600 gbeef rib steak
• 30 gthyme
• 4 (120–150 g each)potatoes
• 1 kgcoarse salt
• to tastefresh horseradish
• 4shallots
• to tasteraspberry vinegar
• to tastegrapeseed oil

Instructions

1. 1

   Prepare thyme water

   Prepare water infused with thyme.

2. 2

   Bake the potatoes

   Set the potatoes on a bed of coarse salt on a baking tray and bake for about 50 minutes at 200°C.

3. 3

   Season the potatoes

   When cooked, peel the potatoes and crush them with a fork. Season with salt, pepper and extra-virgin olive oil.

4. 4

   Steam the beef

   Steam the rib steak over the thyme-scented water for about 15 minutes, then let the meat rest somewhere warm.

5. 5

   Dress the shallots

   Slice the shallots thinly, rinse them, then season with salt, pepper and raspberry vinegar.

6. 6

   Plate and finish

   Arrange the salt-baked potatoes on flat plates and place two slices of rib steak on each. Add the shallots and finish with grated horseradish.

What is thyme-steamed rib steak?

This recipe pairs beef with salt-baked potatoes and a sharp shallot dressing, finished with fresh horseradish. The publisher presents it as an American-style dish, while the thyme-scented steaming and raspberry vinegar give the plate its distinctive touches.

The method relies on a contrast of flavours and textures: earthy potatoes, savoury beef, tangy shallots and pungent horseradish. Baking the potatoes separately also leaves the steak free to cook gently in the thyme-infused steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 39g protein, 31g carbs, 23g fat.

The potatoes provide most of the carbohydrates, while the beef contributes most of the protein and a substantial share of the fat. Oil used for seasoning adds further fat, and the coarse salt is used as a baking bed rather than specified as a measured seasoning in the finished portions. Balance the plate with a generous serving of green vegetables or salad.

The key ingredients

Beef: the recipe uses a 600 g piece of rib steak, steamed whole before being sliced. Keeping it whole during cooking helps it stay together for resting and serving.

Thyme: use it to scent the water beneath the steaming meat. Fresh horseradish is grated over the finished dish for a lively, peppery contrast.

Potatoes and shallots: baking the potatoes on coarse salt gives them a dry, tender interior to crush and season. Thinly sliced shallots take on the tart flavour of raspberry vinegar.

How to handle the salt bed

Potatoes: set them on the coarse salt in a baking tray, rather than mixing the salt through them. The recipe calls for the potatoes to bake for about 50 minutes at 200°C.

After baking: peel and crush the potatoes with a fork, then season them as directed. The coarse salt is used as a baking bed; the method does not say to serve it.

Steaming and resting the beef

Steam: cook the rib steak over thyme-scented water for about 15 minutes. The recipe does not specify a target internal temperature or the thickness of the steak, so the cooking time may not give the same result for every cut.

Rest: transfer the cooked beef to a warm place before slicing. This gives you time to finish the shallots and prepare the plates without serving the meat straight from the steamer.

Texture and doneness cues

Potatoes: once cooked, they should peel readily and crush with a fork. Aim for a soft, rustic mash rather than a perfectly smooth purée.

Beef: use the stated 15 minutes as the recipe's guide, then check the centre to make sure it is cooked as you prefer. Slice it thinly for serving, as directed.

Timing the components

Start with the potatoes, which need about 50 minutes in the oven at 200°C. While they bake, you can prepare the thyme water and slice the shallots.

Steam the steak for about 15 minutes and let it rest while you peel and crush the potatoes. Dress the shallots and plate everything just before serving.

What to serve alongside

The potatoes already provide a substantial accompaniment, so the beef, shallot dressing and horseradish can take centre stage. A simple green salad or lightly cooked green vegetables would add freshness without competing with the thyme and vinegar.

Keep any extra dressing and horseradish on the side so diners can adjust the sharpness to their taste.

Recipe notes & tips

• Use a tray that can hold the potatoes in a single layer over the coarse salt.
• Keep the thyme water beneath the beef rather than letting the meat sit in it.
• Slice the shallots thinly so they are easy to eat with the beef.
• Grate the horseradish over the plates just before serving.
• Let the beef rest somewhere warm while you finish the other components.

Variations

• Fresh herbs: add a little extra thyme to the steaming water for a more pronounced herbal aroma.
• Vinegar swap: use another mild fruit vinegar if raspberry vinegar is unavailable.
• Sharper finish: serve extra grated horseradish at the table.
• Chunkier potatoes: crush them lightly with a fork, leaving some larger pieces.
• Green side: serve with steamed green beans or a crisp salad alongside.

Common mistakes to avoid

• Crowding the potatoes: arrange them in one layer on the salt so they bake evenly.
• Skipping the rest: let the beef rest warm before slicing, as the method directs.
• Thickly sliced shallots: cut them thinly so the vinegar dressing coats them well.
• Overworking the potatoes: use a fork for a coarse texture rather than beating them smooth.
• Serving the horseradish too early: grate it over the dish at the end for a fresher finish.

How to store

Refrigerate leftover beef, potatoes and shallots in separate airtight containers for up to 3 days. Reheat the beef gently and warm the potatoes until hot; add fresh horseradish after reheating.

Frequently asked questions