Google: “Ribeye is loaded with muscle-building protein, strength-stoking creatine, blood-aiding iron, energy-maintaining vitamin B12, and a good handful of other vitamins and minerals. And that’s just on a nutritional level. There’s also the fact that ribeye steaks are durable steaks”.
“This steak is known for its rich, juicy flavour and generous marbling. Beef provides protein and adds different types of fat to your diet. This steak is also a good source of iron and an excellent source of zinc”. Here again I found this picture which I thought I have lost it. Glad to write up and share it with everyone.
I decided to use my truffle infused oil with sour cream to make the sauce to go with my rib eye instead of black roast type with mushrooms two ways. Just curious to know the taste and something white rather than dull black steak. To it added potato and salad.
Well, it turns out great to eat, comforting and it have truffle flavour as well as oniony. I am happy with using sour cream sauce. Got to be adventurous in cooking. Let’s cook!!!
3 rib eye steaks
3 baby potatoes
2 Tsp garlic powder
2 Tsp ginger powder
300 g sliced mushrooms
300 ml sour cream
1 small red onion, sliced
1 packet mixed salad
1 Tsp lemon juice
1 Tbs truffle infused oil, plus extra for salad
1/2 Tbs butter
chili oil (OPT)
Preheat oven 180 degrees C. Bring out steaks from fridge to room temperature for 45 minutes before cooking. It will gives extra moist to the steaks. Put potatoes in a microwave safe bowl, microwave for 20 minutes parboil. Drain and transfer to baking tray. Drizzle some oil and season with salt and pepper. Meantime, mix all dry spices and 1/2 Tbs salt together. Sprinkle half the mixed spices lightly on each side of steaks. Let it sit further 20 minutes.
Take 150 g sliced mushrooms place in the same baking tray with potatoes, drizzle with olive oil and put in oven for 20 minutes. After 10 minutes, season with salt and pepper, just a light sprinkle on mushrooms. Once done, remove from oven and keep warm with foil. Check potatoes by pricking with a knife to make sure its cooked.
Next heat up the cast iron pan on medium high heat. Sprinkle remaining mixed spices on steaks evenly. Sear each side of steaks for 2 minutes per side. Increase heat to 190 degrees C. Place pan in the oven. Let cook in oven for 3 minutes, then turn oven off. Let steaks cook another 6 to 8 minutes.
Remove steaks from pan and let it rest on board. While steaks resting, use the same pan put it over the hob on medium heat. Add sour cream, onion, salt, pepper, lemon juice, and the remaining mushrooms. Stir until all incorporated, add truffle infused oil and butter and turn heat off. Mix until butter has melted.
Plate steak and place mushrooms cream sauce on top. Then roasted mushrooms with salad and chili oil followed by potato. Serve with a glass of white wine. Enjoy!!!!!
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