Steak Lover

Nothing says I love you like a perfectly cooked steak and big glass of red wine. Well maybe not for all of you veggies and vegans out there… maybe not for you but don’t be sad the veggie side dish in this little rant is also quite delish. You can swap out the steak for crusted tofu or baked portabella. However, for my husband a lovingly prepared ribeye is perfection. I think that the sexiest cut of steak is the rib eye with the bone in. This steak is not for the meek, it is full of flavour which also means fat. Do not fear the flavour enhancers bone and fat, they are the lovers of the steak and with a little coaxing make for a robust and succulent delight. You will not need a large amount of this juicy piece of meat to satisfy the appetite, one steak for two will do. When I make this dish, I accompany it with roasted veggies, slice the steak and pile it all on a big wooden cutting board and then we eat with our hands.

You will need cast iron frying pan, tongs, large wooden cutting board or platter, baking sheet.

Our Pairing Suggestions: Red Wine Local Enrico Winery - Braveheart Cabernet Libre Not Local Chateau Belles Eaux - Carmin

Submitted by Sarah Barnes

Steak Lover

Recipe courtesy Barnes & Maracle

Ingredients

1 rib eye steak preferably bone in and cut thick to ensure that you will get a good sear and the fat renders properly without over cooking (about 1.5 inch thick) sea salt fresh ground pepper canola oil Maldon Salt for finishing if you want to go all the way vegetables i like to use any combination of: all mushrooms stems off, zucchini sliced 1cm thick, asparagus and rapini ends trimmed, red onion sliced thin, nugget potatoes par cooked

Sauce for Veggies ¼ cup low sodium soy sauce 1/8 cup Kecap Manis sweet soy 1 Tbsp tahini juice of one lemon divided in ½ one half for sauce one half to finish vegetables.

Directions

Season the rib eye steak all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. Heat oven to 400 for veggies In a large cast-iron skillet, heat the canola oil until shimmering. Add the steak and cook on high heat until a crust has formed on steak, about 5 minutes. Turn the steak and cook over high heat until the steaks are mediumrare about 5 to 7 minutes longer. Transfer the steak to a cutting board and let rest for 10 minutes. Cut the steak off the bone, then slice the meat across the grain and serve on platter or cutting board. If you’re fancy plates work too.

Place veggies on a large baking sheet do not overcrowd. Put mushrooms top side down so you can pour sauce into the cap. Drizzle the rest of sauce on remaining vegetables. Bake for 10 minutes turn vegetables with tongs and bake for another 5 minutes or until desired tenderness. Finish with a squeeze of lemon juice at the end. This can be done while the steak rests. If you want your potatoes crispy bake separately and put in oven just before you cook the steak.