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Thick-cut, sliced Ribeye of Beef


Now, if you like cow at all, then the idea of a juicy steak will always draw your attention on the menu. But sometimes, just having a slab of meat bunged on your plate is a bit, I don't know, neandertal?

If you are cooking at home, getting the steak the right level of rareness can be awkward, to say the least. If you have a nice big bit, that is not so bad, but bearing in mind we all eat too much meat (unless you don't eat meat, of course), then we probably want a smaller bit. Small, thin steaks don't cook so well.

The solution is simple: Sharing.

Uncooked ribeye of beef. Beautifully marbled.

This recipe takes one huge bit of ribeye beef and cooks it first in a frying pan to get the outside perfect and then finishes it off in the oven for the right amount of doneness. The steak is then sliced and shared. Easy to do and the result is wonderful. So, on to the recipe.


How to cook it

Just to start, preheat your oven to 170 degrees celsius.

This is served with a mushroom sauce and to be honest, it is worth getting that done first and put aside. This is similar to how you would cook a beef stroganoff, as it happens, so I have used some of the same ingredients.

Slice the onion very thinly. Using a heavy frying pan, fry in a little olive oil with the garlic until it softens a little. Add the mushrooms and continue to cook till they are lightly browned.

Add the paprika and continue to fry for a couple of minutes.

That will do for now. Empty this onto a dish and set aside.

The Steak

Salt and pepper the steak; I like a lot of pepper!

Bring the frying pan back up to a high heat and add a little more olive oil.

Fry the steak, turning frequently until it is the colour you want. Using tongs, hold it upright to make sure all the edges are browned too. For a normal steak, it would probably be medium to rare at this point, but this is a really thick bit and will still be cool in the middle. 

You can confirm this with a meat thermometer. NOTE: I strongly recommend getting one of these; they make cooking much easier!

Remove the steak from the pan and put in a small roasting tray. Put it in the oven to finish.

Finished ribeye still in it's oven pan

This won't take long and you should check it frequently till it is done to how you like it. I cannot give you an exact time as I don't know how big a bit of moo-cow you bought! Use your meat thermometer again. These are the temperatures you are looking for:

Rare: 49 degrees approx. Medium-rare: 55 degrees approx. 

Once you are happy, remove the pan from the oven and put the steak on a warm plate to rest for ten minutes or so. Don't let it continue to cook, however.

Finishing off

Meanwhile, return your mushrooms to the frying pan and fry for a few minutes. Add any juices from the oven pan.

Once the mushrooms are looking nicely fried, add the double cream and stir. If you wish, you can add a little rum or brandy if you wish.

Salt and pepper to taste.

Rested steak sliced

Slice the steak into thick slices -  1cm or so thick - arrange on a warm serving dish and cover with the mushrooms. Scatter parsley over the top.

And that is that!

It looks great on the table, tastes wonderful and will be tender and succulent. 

You can use various cuts of beef with this recipe. Rump is cheaper and though not automatically as tender as ribeye, cooked like this it will be surprisingly tender. Rump is probably one of the most flavoursome cuts too.

Ribeye sliced on plate covered with mushrooms and parsley



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