Greek reddened beef stew is a warm and cozy traditional staple dish in Greece and…
Most of the girls I know have their personal hairdresser. I have my personal butcher.
This time, I din’t buy the gorgeous rib steaks from him but from a local super market. But my personal butcher (my personal butcher is my dear friend Daron, you know, the armenian guy who had his birthday and invited us for the armenian bbq) came by my house and checked it before cooking. Or he just wanted to eat some.
The bad news for him is that I have only bought two rib steak beefs, one for me and for my roomie. Ok, his is not just my roomie but this is another story.
I have cooked each steak in a different way in order to discover which method is the best. Regardless the method, I left the rib steak beef at room temperature about two hours.
Method no 1:
Brush both sides of the steak with oil and season with salt and pepper. When the pan is heated place steak in skillet and sear for 1 minutes for each side (be careful and turn the steak with tongs, it’s important). After 2 minutes reduce the temperature to half, add 2 tablespoons of butter, fresh thyme, rosemary and 1 clove of garlic. Baste the meat with this buttery gravy and cook for 4-5 minutes. When ready transfer to a wire rack and pour sauce over them. It’s important to let them rest for at least 5 minutes.
Method no 2:
Brush both sides of the steak just with oil. When the pan is heated place steak in skillet and sear for 30 seconds. Turn with tongs and cook another 30 seconds, then keep flipping the steak and cook for another 2 minutes in total. This time is for medium-rare steak. If you prefer medium, add a minute to both of the turns. Remove the steak from the skillet, cover loosely with foil and rest for 2-3 minutes. Serve whole or slice thin and fan onto plate. Then add just salt.
Well, the winner of this competition was the second method. I suppose that rejecting method no 1 has to do with the fact that I have induction hubs and when I was lifting the pan in order to baste the meat with the buttery gravy the hub was closing. Moreover I think that brushing the steakhust with oil and flipping it per thirty seconds make it more juicy.
I served both steaks with potatoes and baba ganoush. It was the first time for making baba ganoush and that’s why I wanted to have a back up plan (a.k.a. potatoes).
For making baba ganoush and potatoes you will need:
- 1 large eggplant
- 1 large potato or 2 regular ones
- olive oil
- 1/3 clove of garlic
- 2 tablespoons tahini
- grated zest and juice from 1/2 a lime
- ½ teaspoon ground cumin
Preheat your oven to 220°C, quarter the eggplant and place in a roasting pan lined with parchment paper. Cut a couple of potatoes into wedges and put them in the pan also. Drizzle both with some olive oil and season with salt and pepper. Bake for 30-40 minutes, until golden and crunchy.
Remove the eggplants and potatoes from the oven. Set the potatoes aside. Scoop out the flesh of the eggplant and chop. Beat 1/3 of a garlic clove in a blender with some olive oil, until the garlic breaks down completely. Pour garlic mixture over eggplants and add tahini, lime zest, lime juice, some coarsely chopped parsley, pinch of ground cumin, salt and pepper.Your baba ganoush is ready. Serve meat with baba ganoush and potato wedges.
Regardless the method that you will choose I’ll suggest the following:
- The meat should be at room temperature
- Turn the steak with tongs, it’s important
- Rest the steak for 2-3 minutes
I’d love to hear your thoughts on rib steak beef, since I am not 100% sure that I have found the perfect way to cook my steak.