salt and freshly ground black pepper potato gratin and lightly dressed mixed green salad, to serve
To make the flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes until the skin is blackened and blistered.
Transfer to a bowl and cover with clingfilm, then leave to cool completely. Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor.
Add the butter, thyme, parsley and paprika in food processor and puree until smooth.
Stir in the cream and then scrape out onto a square of non-stick parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least 4 hours or up to 24 hours is fine.
Trim the rib-eye steaks of any excess fat, place in a non-metallic dish and add the oil, garlic and thyme.
Cover with clingfilm and leave in fridge to marinade overnight. Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste.
Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warm plates.
Remove the flavoured butter from fridge and remove the foil, then cut into slices. Place butter slices on top of the grilled steaks and add a spoonful of potato gratin and some mixed salad to each plate to serve.