Saturday, August 9, 2014

Steak feast again

I won a bet recently with Khoi and the prize was for USDA prime ribeye steak (lucky me). We usually like trying new recipes, but the last time we made these dishes, it was so good that I insisted we do it again. (Also because I didn't get to take pretty pictures last time, so I wanted another chance.)

Recipe by Jamie Oliver

  • 2 rib-eye steaks, about 1" thick
  • Salt and pepper
  • Rosemary sprigs (2 sprigs per steak)
  • Extra virgin olive oil
  • Dressing the board: 1 bunch of fresh mint, 1 fresh red chili, 3 cloves peeled garlic, 1/2 lemon, 2 Tbsp extra virgin olive oil

Heat skillet over high heat for about 10-15 minutes (cast iron is best but I used an anodized aluminum  skillet since I don't have a cast iron and it worked fine). While the skillet is heating, season the steak liberally with salt and pepper on both sides. Pull rosemary leaves off the stems and push them into the meat, then set aside to let it rest while you prep the board.

Finely chop the chili, mint, and garlic on a wooden board.

Squeeze lemon juice and olive oil over the chopped herbs and mix well.

Drizzle and rub both sides of the steak with olive oil immediately before searing. When the pan is hot, put the steak into the skillet (don't mess with the steak while its cooking!!) and cook each side for 2-3 minutes until beautifully browned. Be sure to protect your hands with oven mitts and turn the exhaust on because it'll be smokey!

Dat sear tho

Transfer the meat to the wooden board and coat with dressing. Let the steak rest for 5 minutes before cutting and serving.

We actually only made one steak (cutting the recipe above in half), and used our second steak for steak fondue. 

Wasabi cream sauce also for dipping

Cooking a steak cube in hot oil

The spread: "dress the board" steak, fondue with two sauces, salad, and store-bought coleslaw and potato salad. We feast like royalty puhaha.

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