Rib-eye Steak
Steak, nothing seems so simple as a steak. Though I must admit that I usually don’t cook it, yet I’m always choosing a lovely sirloin or fillet in restaurants.
So, for a change and with some rib-eye streaks from the lovely folks at Paganum (the people I lovingly refer to as my meat dealers).
I can honestly say that I’ve never eaten this cut before, a quick bit of research shows that it’s just as easy as any other. Just a minute and a half on each side, in a stonkingly hot pan. Then letting rest for a few minutes before serving.
Now that sounds simple, though as I was going to be serving some wedges on the side. Which meant the majority of the time cooking involved the parboiling of sliced potatoes and waiting for them to crisp up nicely in the oven.
When everything was pulled together, I served with a bois boudrin sauce. Which is as simple as mixing some halved cherry tomatoes, lemon, olive oil, mustard and worcester sauce.
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Rib eye is my favourite cut; as it’s quite fatty it’s also very flavoursome. this looks very tasty.
Lizzie’s last blog post..Indian-Spiced Lamb Chops
Lizzie – Yes, I’ve heard good things from Chris about it. Definitely appearing on my shopping list again.
Lush I have got some rib steaks to eat this week. Loving your blog will definitely be adding a feed
Girl Interrupted Eating’s last blog post..Roast Pork Belly with Fennel and Apple Sauce
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show trackbacks[...] – 1 February Monday: Chorizo Pizza Tuesday: Scallops with buckwheat and spicy salsa Wednesday: Ribeye Steaks, homecooked wedges & Bois Boudrin dressing. Baked some chocolate cookies. Thursday: Spagetti with Garlic & Seafood Friday: [Nibbles [...]
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