Chargrilled 28 Day-Aged Ribeye Steak with Garlic Butter

Preparation:

1. Open steak packaging, remove and put on a tray - season and oil.
2. Cut tomato in half - season.
3. Wash mushrooms, then drain.

Method:

1. Grill the tomato until cooked through.
2. Pan fry the mushrooms in a little oil, butter and seasoning until golden brown.
3. Chargrill the ribeye to customers request - ensure you allow the steak to rest for approx 4mins.
4. Deep fry the chips and drain.
5. Plate up and lastly add watercress and garlic butter - serve!