Serves: 2


For the steak

  • 2 Ribeye steaks
  • 50ml Grouse smoky whisky
  • 1 tsp sea salt
  • ½ tsp cracked mixed peppercorns
  • 1 tbsp Yellow mustard seeds
  • 2 Fresh red chillies, diced
  • 1 tsp fresh rosemary finely diced
  • 1 tbsp Aberdeenshire honey
  • 2 tbsp Scottish rapeseed oil

For the potatoes

  • 250g baby new potatoes
  • 1 sprig of rosemary
  • ½ teaspoon sea salt
  • 2 tbsp Scottish rapeseed oil

For the rocket salad

  • 1 small bag of wild rocket leaves
  • 1 tsp of Aberdeenshire honey
  • 1 tbsp of Scottish rapeseed oil



Preheat oven to 200 degrees.

Put 2 ribeye steaks onto a plate and allow to sit in room temperate for 15 minutes.

Spoon mustard seeds into a small saucepan along with the whisky, warm through for 2 minutes then remove from heat.

Place the rapeseed oil, diced red chillies, honey, rosemary, sea salt and cracked mixed peppercorns into a mixing bowl and stir through the warm whisky and mustard seeds.

Once mixed, place the ribeye steaks into the bowl and leave to marinate for 10-15 minutes.

Place washed new potatoes into a bowl, add rapeseed oil, sea salt and fresh rosemary and toss.

Transfer coated potatoes onto a baking tray and place in the oven for 15 minutes.

Preheat a chargrilled pan. Remove ribeye steaks from the mixing bowl and place into hot pan.

Turn steaks after 1 minute and spoon over any remaining marinade from the mixing bowl.

Continue to cook for another minute and then remove steaks from the heat, to rest for a few minutes.

Remove potatoes from the oven.

Wash rocket leaves and toss in a bowl with honey and rapeseed oil.


To serve

Preheat serving plates.

Remove steaks from chargrilled pan.

Spoon any remaining marinade on top.

Place steaks on heated plates and oven roasted potatoes into a warm bowl.

Serve the tossed rocket salad in a side bowl. Additional dram optional.