food for thought

by michelle

Posts Tagged ‘ribeye

tomahawk steak

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Fifi turned up with this enormous steak for a barbecue dinner. We rose to the challenge and produced a melt-in-the mouth medium/rare steak with just enough char and smoke.

The steak was marinated in soya sauce, mirin and garlic for about an hour, or the time it took to get the fire going and the charcoal ready. We used the reverse sear method – we placed the steak on the grill as far away from the charcoal as possible and cooked it very slowly. The steak was turned only once and when it had some good colour but still felt quite rare, we placed it directly over the hot coals, cooking each side until it looked and felt perfect. And it was!

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Written by michelle picker

March 27, 2019 at 12:05 am

Posted in meat

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ribeye roast with mustard and horseradish sauce

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Succulent beef, roast vegetables and a delicious sauce. Who could ask for more?

To improve the crust on your ribeye roast, allow it to air-dry, uncovered, on a rack in the fridge overnight. Season it generously with salt and pepper on all sides – seasoning with salt up to a day in advance helps the seasoning penetrate the meat. Preheat your oven to121°C (250°F). Place the prepared roast on a rack in a roast pan with the fat cap facing upwards and cook until the centre of the roast registers 52°C (125°F) on an instant-read thermometer for medium-rare or 57°C (135°F) for medium. This could take up to 4 or 5 hours. Remove it from the oven to a large plate, tent it loosely with aluminium foil and allow it to rest. Meanwhile increase the oven temperature to the highest possible setting. Wipe out the roasting pan and replace the rack. Remove the foil from prime rib and place it back on the rack with fat cap facing upwards and cook for 6 to 10 minutes or until well browned and crisp on the outside. To make the sauce, fry a very finely diced onion in some olive oil over low heat until wilted and caramelised. Sprinkle with a little flour and allow it to cook a little more. Add ½ a cup of red wine and 1 cup of good beef stock and cook until thickeniong and reduced to half or less. Now add 1 tablespoon of seeded Dijon mustard, 1 tablespoon of grated horseradish, a dash of Worcestershire sauce, plenty of freshly ground black pepper and salt to taste. To finish, add some butter and stir through for a delicious glossy sauce.

* this roasting method comes from Serious Eats.

Written by michelle picker

November 29, 2017 at 12:22 am

Posted in meat

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