After the deluge of veggie recipes, here’s one for the carnivores: A slab of red meat, pure and unadulterated, dripping with juice and fat. This plus a Baked Cabbage Wedges with Bacon and Garlic-Rubbed Bruschetta with Tomato Topping equals one Very Happy Husband. Can you believe this is the first ever proper sit-down meal I have made in my life? I mean, I’ve fried the odd egg, assembled sandwiches, and made one or two stir-fry dishes (and I really mean ‘one or two’; I started learning to cook only in the last two months since moving into our home). An entire steak meal is a different beast altogether. What’s so difficult about cooking steak, you ask. Just season the meat and throw in the pan, right? Well, jumping off a cliff is simple too, but first you need to work up a whole lotta nerve for it. I was on edge all Saturday, I tell you.
Fortunately, the husband’s ribeye turned out nicely medium rare, just how he likes it. And mine was apparently done ‘Chicago style’; charred on the outside and medium rare on the inside, although at the time, it just looked to me like the bloody thing caught fire. You should have seen my face.
Approx. 50 mins (Thaw: 40 mins for chilled meat. Prep: 2 mins. Cook: 7 mins)
250 g ribeye steak
Coarse salt and cracked black pepper
A knob of flavoured butter
1. Thaw the steak in a sealed plastic bag.
2.Remove the steak from the bag and pat dry. Season with coarse black pepper and sea salt.
3.Preheat a metal skillet pan on high heat. Don’t use any oil unless you’re a sucker for leaping flames and choking smoke.
4. Place steak on the pan and sear for 2 mins on each side. Turn down heat if it gets scarily smoky.
5. Using tongs, pick up the meat and hold its sides against the pan to sear it all around.
6. Reduce to medium-low heat and add a knob of fancy butter. Cook for a further 1 min per side until medium rare.
7. Place the steak onto plate. Pour over the juice and leave to rest for 5 mins. Serve with mustard, béarnaise and sea salt.
There is no need to cook the steak with oil since ribeye has enough fat. Besides, if the pan and oil are too hot, your steak will catch fire as mine did. If it happens, remove the pan from the heat immediately. I also used tongs to lift the steak away from the pan while waiting for things to cool and for my heart to climb back down my throat.