Ribeye au beaurre noisette
Posted on Tuesday, 14 July 2026 under Beef,
The perfect ribeye steak recipe. This French-inspired ribeye combines premium ANZCO Foods beef with a rich beurre noisette (brown butter) infused with capers, fresh herbs and lemon. Served alongside silky parsnip purée and crisp golden potato crisps, it's a restaurant-quality steak dinner that's surprisingly easy to recreate at home. Perfect for date nights, entertaining or when you simply want to elevate steak night, this recipe lets the exceptional flavour and marbling of premium New Zealand ribeye shine.
Ingredients
RIBEYE
6 portions Ribeye Steaks, approx
250g each
30ml neutral oil
40g butter
4 fresh sage leaves
2 garlic cloves, roughly chopped
PARSNIP PURÉE
600g parsnips, peeled, cored and roughly chopped
300ml full fat milk
300ml cream
40g butter, cubed
POTATO CRISPS
2 large starchy potatoes, peeled neutral oil, for deep frying
CAPER & HERB BROWN BUTTER
120g butter
30g capers, rinsed and patted dry
15ml lemon juice large handful curly parsley, finely chopped
small handful fresh sage leaves, finely chopped
TO FINISH
Micro herbs, to garnish
extra virgin olive oil, to drizzle
Serves: 6 | Prep: 25 minutes | Cook: 45 minutes
METHOD
- PARSNIP PURÉE
Place the parsnips in a heavy-based saucepan and cover with the milk and cream. Season with salt.
Bring to a gentle simmer over medium heat (do not boil). Simmer gently for 15-20 minutes until
completely tender.
Transfer the parsnips to a blender with enough of the cooking liquid to blend smoothly. Add the butter and blend on high for 2-3 minutes until completely smooth and silky, adding more cooking liquid as needed to achieve a loose, spoonable consistency.
Pass through a fine sieve. Season generously with salt and white pepper.
Can be made up to 2 days ahead and refrigerated. Reheat gently before service. - POTATO CRISPS
Peel the potatoes. Using a crinkle cutter, slice the potatoes into 3-5mm thick rounds. Place in a bowl of iced water for 20 minutes, then rinse in a colander and dry thoroughly.
Heat oil to 180°C. Fry potatoes for 3 minutes or until golden and completely crisp. Drain on paper towels and season immediately with fine salt.
Can be made up to 4 hours ahead and stored in an airtight container once cool. - RIBEYE
Season the ribeye steaks generously on all sides with salt and cracked black pepper. Allow to come to room temperature for 30 minutes before cooking.
Heat a heavy cast iron pan over the highest heat until smoking. Add the neutral oil then carefully lay the steaks in the pan. Sear for 3 minutes without moving - you want a deep, dark crust.
Turn and sear the other side for a further 2 minutes for medium rare (internal temperature should be 52ºC when pulled from the heat). In the final minute add the butter, sage leaves and garlic cloves and baste the steaks continuously.
Remove and rest on a wire rack for 6-8 minutes. Tent loosely with foil for service - will hold for up to 1 hour. Flash in a hot pan for 30 seconds per side just before slicing to revive the crust. - CAPER & HERB BROWN BUTTER
Melt the butter in a small saucepan or frying pan over medium heat. Swirl continuously as the butter
foams.
When the milk solids turn deep golden and release a nutty aroma, remove from heat immediately.
Add the capers, then add the lemon juice, parsley and sage. Swirl together.
Best made fresh to order. - SLICE AND PLATE
Slice each rested ribeye into 2-3 pieces. Spoon a generous swoosh of warm parsnip purée across the centre of each warm plate. Arrange the steak on top, at an angle that shows the marbled crosssection.
Spoon the caper and herb brown butter generously over the beef. Garnish with potato crisps and micro herbs. - CHEF'S NOTES
RIBEYE STEAK THICKNESS For best results, steaks should be cut at least 3cm thick. Thinner cuts will overcook before a proper crust forms.
Tips for the Perfect Ribeye Steak
- Choose thick-cut ribeye steaks at least 3cm thick for the perfect combination of a caramelised crust and juicy centre.
- Bring the steak to room temperature for around 30 minutes before cooking to ensure even cooking.
- Heat your pan until smoking hot before adding the steak to achieve a rich golden crust.
- Avoid moving the steak during the first few minutes of cooking to maximise caramelisation.
- Baste with butter, garlic and sage during the final minute to add flavour and help create a beautifully browned exterior.
- Rest the steak for 6–8 minutes before slicing so the juices stay locked inside the meat.
- Make the brown butter fresh just before serving for the best nutty aroma and flavour.
- Use a meat thermometer for consistent results and perfectly cooked steak every time.
Frequently Asked Questions
What is beurre noisette?
Beurre noisette is the French term for brown butter. Butter is gently cooked until the milk solids turn golden brown, creating a rich, nutty flavour that pairs beautifully with premium beef, vegetables and seafood.
Why is ribeye one of the best steaks?
Ribeye is prized for its generous marbling, which melts during cooking to create exceptional tenderness, juiciness and rich beef flavour. It's one of the most popular cuts for pan-searing and grilling.
What temperature should ribeye be cooked to?
For medium-rare, remove the ribeye from the heat when the internal temperature reaches 52°C. After resting, the steak will continue cooking slightly while remaining juicy and tender.
How do I cook the perfect ribeye steak?
Season generously with salt and pepper, sear the steak in a very hot pan until a deep crust forms, then baste with butter, garlic and herbs. Finish by resting the steak before slicing and serving.
Why should I rest steak after cooking?
Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful steak. Cutting into the steak too early can cause those juices to escape.
Can I cook ribeye on the barbecue?
Yes. Ribeye is one of the best cuts for barbecuing. Cook it over high heat to develop a caramelised crust, then finish over indirect heat if needed before resting.
What should I serve with ribeye steak?
This recipe pairs ribeye with silky parsnip purée, potato crisps and herb brown butter, but it also works beautifully with roasted potatoes, seasonal vegetables, grilled asparagus or a fresh green salad.
What is the best pan for cooking steak?
A heavy cast iron pan is ideal because it retains heat extremely well, allowing the steak to develop a rich, even crust while cooking consistently.
Can I make the parsnip purée ahead of time?
Yes. The parsnip purée can be made up to two days in advance and gently reheated before serving, making this an excellent recipe for entertaining.
Why choose New Zealand ribeye?
Premium ANZCO Foods beef is naturally raised to deliver outstanding flavour, tenderness and eating quality. The marbling found in ribeye makes it one of the most rewarding cuts for creating a memorable steak dinner.
