Rib-eye Steak

Neil — Sat, 07 Feb 2009 12:45:43 +0000

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.

Yorkshire Lamb Chops

Neil — Wed, 21 Jan 2009 13:30:53 +0000

Now, to start us off, let’s just think about where did the lamb chops come from (well an animal, I’m assuming a lamb). Though it was from no supermarket, instead after much research and looking around online I found myself a ‘meat dealer’; well more like an online farmers market.

Thanks to the folks at Paganum, I received a rather big delivery yesterday. Full of scrumpious goodies, and weighing what felt like a ton. My fridge is stocked up with:
Pork Sausages (Lots)
Bacon(Nice and thick slices)
Stewing Meat
Lamb Chops (2 down, many more to go)
Burgers(8)
Rib Eye Steaks (4)
Mince (2X500g)

The meat is two/three layers deep!

So, fresh from the box, I made a quick dish of lamb chops, with an onion/garlic red wine reduction type thing; and few potatoeson the side. Nice and quick, and very tasty. Check out the pics below.

food by day » Meat

Rib-eye Steak

Yorkshire Lamb Chops