Ribeye steaks with Watercress Pesto and Dauphinoise Potatoes

Ribeye steaks with Watercress Pesto and Dauphinoise Potatoes. Image credit: Unsplash

Ribeye Steaks with Watercress Pesto and Dauphinoise Potatoes

A good piece of meat is what will make or break this dish, so make sure to get to your butcher for the perfect ribeye before smothering it with watercress pesto.

Ribeye steaks with Watercress Pesto and Dauphinoise Potatoes

Ribeye steaks with Watercress Pesto and Dauphinoise Potatoes. Image credit: Unsplash

A good ribeye steak is hard to find, though it shouldn’t have to be. You can go to your local butcher and ask for professional assistance in getting the best meat for your next cook-up.

I get my beef from Allen’s of Mayfair, the oldest butcher’s shop in London. The cattle are raised exclusively for Allens in the Scottish Highlands, grazing on the area’s rich pastures. Their diet is topped up with draff, a by-product of the whiskey industry that’s a great source of fibre and protein. The beef is hung for at least 21 days, to tenderise it and deepen the flavour. It’s worth a visit to Allen’s shop in Mount Street, to see the range on offer and the interesting Victorian interior. If you want to improve your butchery skills, they run courses.

On today’s menu are these gorgeous ribeye steaks with watercress pesto and dauphinoise potato’s, a dish good enough to photograph.

Ribeye steaks with Watercress Pesto and Dauphinoise Potatoes

5 from 2 votes
Recipe by Petrus Madutlela Course: DinnerCuisine: GlobalDifficulty: Moderate
Prep time


Cooking time


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A meal fit for a king.


  • 2 rib-eye steaks

  • salt and cracked black pepper

  • 30 g butter

  • 1 garlic clove, peeled and crushed

  • Potato dauphinoise
  • 400 g maris piper potatoes, peeled & thinly sliced with a sharp knife or mandoline (the potatoes should be no thicker than a £1 coin).

  • 1 garlic clove, peeled & finely crushed

  • 300 ml double cream

  • 100 ml whole milk

  • Pinch of grated nutmeg

  • Salt & pepper

  • 50 g ricotta (optional)

  • Watercress Pesto
  • 50 g watercress (you can use the stalks)

  • 30 g basil leaves

  • 40 g pine kernels

  • Juice of half a lemon

  • 50 g finely grated parmesan

  • 2 garlic cloves, peeled and crushed

  • 100 ml extra virgin olive oil

  • Salt & pepper


  • Ribeye Steaks
  • Take these out of the fridge & unpack them before you start preparing the other ingredients, so they have time to come to room temperature.
  • Pesto
  • Blitz the watercress, basil, 3/4 of the pine nuts, garlic, olive oil and a little salt into a fine-textured paste in a food processor.
  • Transfer to a bowl and stir in the parmesan and remaining whole pine nuts.
  • Potato Dauphinoise
  • Preheat the oven to 180C fan, 200C. Grease the inside of a gratin dish using butter.
  • Mix the milk, cream, garlic, nutmeg & seasoning in a saucepan and bring to the boil, then turn off the heat.
  • Gradually add the potatoes into your creamy mix in the pan, stirring to ensure they don’t stick together.
  • Bring the mixture back to the boil, then simmer on a low heat for around 10 minutes. The starch from the potatoes will thicken the mix.
  • Transfer the potatoes to the buttered gratin dish, spreading them evenly in layers. Pour the cream mix over to cover them.
  • Crumble ricotta over the top (an optional extra indulgence).
  • Bake for 30 minutes, until the ricotta is just browning on top.
  • Cooking your ribeye steaks
  • Pat the steaks dry with kitchen towel and season well on both sides with salt & pepper.
  • Heat the oil in a heavy bottomed frying pan over medium – high heat. The oil must be hot before you carefully add your steaks.
  • Reduce heat to medium. Add the butter and garlic to the pan, and use these to baste the steaks.
  • Cook to your liking – a medium rare 4 cm steak should take about 3 minutes on each side.
  • Leave to rest for about 5 minutes, ideally on a rack. This allows the meat’s juices to even out, so it’s more tasty and tender.
  • Serve with a drizzle of pesto, dauphinoise and some watercress leaves with finely sliced red onion on the side.

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