Barnsley Chops – 7 Day dry aged succulent Barnsley chop

Rib Eye Open Steak Sandwich Ingredients Serves 4 4 x 125 Gr Rib-eye steaks Olive Oil 2 x 20 Cm Ciabatta Loaves split lengthwise 1 Red Onion – finely sliced into rings 1 Bunch watercress Salt Pepper With the Butter 250 Gr Butter room temperature 1 Tablespoon Balsamic vinegar 1 Tablespoon Finely Chopped parsley 1 Tablespoon Finely Chopped tarragon 1 Teaspoon of: Garlic Powder Paprika Cayenne Pepper For the butter Mix all the ingredients into the butter Thoroughly mix Place the butter in a line on parchment paper Fold the paper over the butter to seal the butter in Shape into a large rolling pin and twist the ends to secure. Place the butter in the fridge for at least an hour to chill Retain any excess for future use The Steak Place a ridged grill pan on the heat Season the steaks with salt and pepper and brush with olive oil Grill to your liking 3- 5 minutes on each side. Remove from griddle pan and allow to rest Place the ciabatta halves onto the pan to soak up the juices from the steaks. Allow to lightly colour Dress the steaks onto the ciabatta halves, slice the well chilled butter into 5mm thick slices and place on top of each steak, finish with the watercress and finely sliced red onions. Serve on individual plates or a wooden board.