Rib-eye steak with baguette

STEP BY STEP

Let's make something delicious.

1. 01

   Rinse the orange under hot water and finely grate the zest. For the rub, finely grind 1 tbsp orange zest with the sea salt, cane sugar, peppercorns and fennel seeds using a pestle and mortar. Pat the steaks dry and brush lightly with oil. Coat evenly with the rub, gently pressing it into the meat. Leave to rest at room temperature for 30 minutes. Prepare the grill for high direct heat.

2. 02

   For the herb butter, peel and crush the garlic. Beat the butter with an electric hand mixer until creamy. Rinse the lemon under hot water, finely grate the zest and squeeze out the juice. Finely chop the herbs and stir into the butter with the garlic, 2 tbsp lemon juice and 1 tsp lemon zest. Season with salt and pepper.

3. 03

   Using a bread knife, make deep cuts in the baguette at 2 cm intervals without cutting all the way through. Spread the herb butter into the cuts with a knife.

4. 04

   Grill the steaks with the lid closed for 6–8 minutes for medium-rare, turning once or twice. Remove from the grill and leave to rest, covered, for about 5 minutes.

5. 05

   Meanwhile, brush the tomatoes with a little oil and place on the grill rack alongside the baguette. Grill for about 5 minutes, until the tomatoes split, the bread is crisp and the butter has melted.