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Rib Eye Steak with Goats Cheese and Red Pepper


Served with Chunky Chilli Oven-baked Chips

(This recipe could also be made using other cuts of beef steak, or with pork loin steaks or chops, or lamb leg steaks, loin chops or cutlets - just adjust the cooking time accordingly.)

Serves: 2 people



Approx. 8 mins for steak and 45 mins for chunky chips

Cooking times:

Rare: 2 mins each side

Medium: 4 mins each side

Well Done: 6 mins each side

(Cooking times are a guide and will depend on the thickness of the steak)



  • 2 Eversfield Organic Rib Eye Beef Steaks
  • 50g (2oz) goats cheese
  • ½ jar roasted red peppers in olive oil
Chunky Chilli Oven-baked Chips:
  • 2 large old potatoes, peeled and cut into chunky chips
  • 30ml (2tbsp) olive oil
  • 5ml (1tsp) chilli powder



Place the potato chips on a tray with oil and toss to coat.

Sprinkle with chilli powder and bake in a preheated oven for about 45 minutes until soft and golden brown.

Preheat the grill for at least 5 minutes until really hot. Take the rib eye steaks and cook them under the grill (see cooking times).

One minute before the end of cooking time, top each steak with a large piece of whole pepper and a thick slice of half of the goat cheese.

Return the steaks to the grill and cook for 1 minute until the cheese begins to ooze.

Serve with chunky chilli oven-baked chips and a tomato & basil salad.

Beef Rib Eye Steaks | Organic Grass Fed Beef
  • Min life 9 days
  • Organic
  • Gluten Free
  • Min life 9 days
  • Organic
  • Gluten Free
Red Peppers x2
  • Organic
  • Organic
White Potatoes 1kg
  • From Great Britain
  • Organic
  • From Great Britain
  • Organic

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Eversfield Organic

Bratton Clovelly
EX20 4LB

01837 871400

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