Tuesday, March 1, 2011

Home Cooked Delicious Medium-Rare Rib Eye Steak

update: we've got a second try that was much more successful than this one. Click here for the full post!

Look See Eat is now on Facebook! Yeah I know right? Like "whaaaaaaaaat?!?" But anyway if you at all enjoy any of the posts that Joyce (the darling) and myself write, please do head over to our FaceBook page here and click the "Like!" button!

Anyway since the darling has been trying to fatten me up with lots of her cooking, I thought I'd try to repay the favor. And since I had a hankering for steak, but didn't want to pay $150 for a meal at a steakhouse, here's my first attempt at cooking a delicious rib-eye steak!

Step 1: Buy the steaks and get a hot kitchen assistant.
You should ideally choose steaks that are at 1" to 1-1/2" thick. We were on a last minute rush job though so the best we could find were these 3/4"-ers for $15.00 each. The kitchen assistant needs to be attractive so that even if you royally screw up your cooking, well, at least you had the company of a pretty girl/handsome guy.

Step 2: Mix the dry rub.
These are top secret ingredients and so I'm not at liberty to say what they are.

(I'll tell you the *real* reason at the end of the post ^_^)

Step 3: Season the Steaks.
Make sure your steak is at room temperature before you attempt to cook it. Pour clarified butter (basically butter oil) and then the dry rub ingredients on both sides of the steak.

Step 4: Eat your appetizers and drink your soups.
In a restaurant, the kitchen prepares & cooks your steak while you're happily eating bread, or drinking soup, or eating your caesar salad. But at home you don't have that luxury, and since you need to eat your steak a couple of minutes after it's done, you'll also need to eat your appetizers first.

Step 5: Grill your steaks.
As long as your steaks are under 1-1/2" thick, you'll want to grill them on high heat. For these 3/4"-ers, we grilled 1'10s on each side, for a total cooking time of only 2 minutes and 20 seconds. Thicker steaks need a slightly longer cooking time. For 1-1/2" thick steaks, cook about 3-4 minutes each side depending on how you like your meat.

If you didn't clarify your butter properly they'll let off a huge amount of smoke though, so close the kitchen door.

Step 6: Garnish and serve.
Oh oh, before serving, make sure you let your steaks rest! Rest meaning, transfer the meat from the grill pan to a (preferably warm) plate and cover loosely with aluminium foil and leave it there for a few minutes.

Then garnish, serve, and eat immediately! In our pic below you'll see that we added a round slab of that fancy herb butter thing Angus Steakhouse style.

Step 7: Slurp the juices.

So how was the steak? Texture and done-ness of the meat was spot on, and it's surprising how easy it really is to cook a steak. I have to admit, however, that I kind of made a slight mistake on the dry rub ingredients. Slight as in, I accidentally sort of doubled everything, and so the steaks turned out extremely salty - so salty that if you had this steak served to you in a restaurant you would immediately send it back to the kitchen.

I'll definitely try again with the correct dry rub ingredients, and when berjaya then only I'll share the ingredients with you!

Detailed measurements of our successful recipe (will be updated here as we post):
Home Cooked Delicious Medium-Rare Rib Eye Steak - Mark II

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

No comments:

Post a Comment