So, the other day, we got ourselves a 1.45kg O'Connor rib eye for roasting since one of Hubby's friend was visiting our home. The roast was marvellous and we enjoyed it very much. Since I felt 1.45kg was too much for 5 pax, I ended up cutting off a piece of beef (approx. 2.0 - 2.5cm thickness, 220g) to experiment cook for our lunch the following day.
Make sure that your pan is very hot (with a drop of oil) before you put the steak in - this will give it a nice sear. The steak was cooked for 2 minutes on each side (total 4 mins), and then rested for 10 minutes, to a beautiful doneness of medium rare. Served it with some sauteed mushrooms and fresh cherry tomatoes. It was cooked to our preferred doneness but I still need to improve and try and get the exterior more "crusty" like the one we had at Ril's (Hubby likes it like that). Any tips on how I can achieve that?
A quick, satisfying lunch which took even less time to eat!
*Photo taken with iPhone4s.
O.O can never eat them.. just like well done. haha..
ReplyDeleteWell done steak is a waste wor.. :(
DeleteHave a look at this...might have some clues to achieve the crustiness =)
ReplyDeletehttp://www.seriouseats.com/talk/2010/08/crusty-juicy-steak.html
Thanks!! I believe Ril's puts his under a very hot grill thats how he gets that crusty finish.
DeleteMay try again another day with some of the tips and see how it is!
this is gorgeous! now i am craving steaks again.
ReplyDeletea grill pan might help and of course some use butter to "fry" the steak.
Oooo butter. OK OK next time try n see.
DeleteNow I am hungry. -_-
ReplyDeleteI also want a steak now! Prime? LOL
Delete1kg each? Lol!
DeleteBtw...I tried putting olive oil on my steak earlier and put in on a really hot pan. The exterior because crustier than normal. So maybe you can try that in future. :)
Thanks for the tip! ;)
Deletedid u do a 4 hour roast?
ReplyDeletethe only way you can get a real "crust" is a REALLY REALLY HOT PAN and quite liberal use of salt. (well thats what I do anyways but given that the piece of steak is so thin, you might over cook it)
Not yet, this was a week before you posted on your 4-hour roast and I haven't got around to doing it yet.
DeleteI used a hot pan (but maybe not hot enough since I'm using induction). Will try to sprinkle on more salt next time.
I love it bloody! hehe. nice job there
ReplyDeleteSame here! Medium rare for me please. ;)
Deletelooks truly beautiful! i'm actually gonna try to order rare steak one of these days. it's been a few years since i had it rare, and i actually do like it that way, except that it usually has even less of a maillard crust when it's rare :D
ReplyDeleteI dont think I would enjoy a rare steak, I think they become a little hard to chew/swallow when it's not cooked enough.
DeleteUmmmm...I'll have mine well done, please,...thank you. LOL!!!
ReplyDeleteNOOOOOOOOO it's a crime to eat well done steakkkkkkkkkkkk.
DeletewHoAAAAA~ the pinkish red steak is really alluring!!
ReplyDeleteThe best way to eat it! ;)
DeleteWow! You sure know how to take care that piece of fine meat :) Yummy and juicy!
DeleteThanks Ken! It was very delicious ;)
DeleteI love Steaks... big time! Yours looked every inch as delectable as it gets.. and I like it crusty or not.. just never overcook.. :)
ReplyDeleteThanks so much! I also don't mind it if it's not crusty as long as it is medium rare and juicy inside!
DeleteI will ask my hubby to appreciate this because......I don't eat beef, paiseh! I know I know, Australia is so famous with good quality of beef & I don't eat beef! That's why I have to ask my hubby to appreciate it!
ReplyDeleteDon't eat it cos of religious reasons?
DeleteHi Baby Sumo, wow, this looks so tempting. I don't eat alot of beef or steak (cos my hubby needs to watch his cholesterol), but your steak looks amazingly tempting. Love the side dishes too - Mich@Piece of Cake
ReplyDelete