Pan Seared Ribeye Steak
I have always secretly wanted to be a Neurosurgeon.
Thanks to my wife’s love for beef steaks, now my dream will finally come through – that is to be a 牛肉 (Niu Rou) Surgeon.
This has got to be an all time favorite of ours. Beef steaks. We love it. No doubt about it. My wife loves it medium rare whereas I can only stomach a medium.
On this day I thought I would try cooking this simple yet impactful dish. It’s like a rite of passage for me before I can well and truly say that I have tried my best before giving up.
You see, this is not my first attempt. I have failed many times trying to time the doneness of the steaks and frankly steaks are expensive mistakes if not done properly.
The problem I believe is because firstly the steaks from Cold Storage are not as chunky as we think. Secondly our cooking utensils or at least mine are not cast iron where cooking temperatures are moderated and more even.
So taking those factors into consideration, my cooking temperatures are different. I think if you are doing your own steaks, just bear in mind the cooking temperatures and cooking equipment and you should be fine.
All the best folks.
Recipe – Serving for Two
Ribeye steaks from Cold Storage
Fresh rosemary (2 sprigs)
1. Boil the new potatoes in a pot, water must cover the potatoes. Do this until they are all cooked.
2. Salt the steaks on one side lightly, sprinkle coarse black pepper as well. Leave it for 5 minutes.
3. Heat 2 tablespoons of olive oil in a wide frying pan until smoking. You want the pan to be really hot. Once the pan is sufficiently heated up, place seasoned side down for searing. This is steak, so there is no need to spin it in the pan. 4 minutes on one side and then with tongs flip the steak on the other side for another 3 minutes. Make sure the fat is cooked (if any).
4. Remove the steaks and plate it. It is important to allow the steak to rest at least 10 minutes.
5. Pour half a cup of red wine (can be remainder of a bottle) and deglaze the pan. Add a little salt for taste. Allow the alcohol to reduce and this will form a light red wine sauce for the steak.
6. Roast potatoes with rosemary and salt until slightly smoking then drizzle with extra virgin olive oil for shine and flavor.
7. Plate the potatoes, arrange the baby spinach and cherry tomatoes (halved) around the steaks before drizzle of the red wine sauce. You may pair it with a Cabernet Sauvignon (Chilean) if you like.