A perfectly cooked bone-in ribeye steak is a delicious and impressive meal, steak with mussel sauce is my surf and turf. Here is a simple recipe to help you achieve a juicy and flavourful steak:
Ingredients:
- 1 bone-in ribeye steak (1 1/2 to 2 inches thick)
- 1 tablespoon of olive oil
- 2 cloves of garlic, crushed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of butter
- Fresh herbs, such as thyme or rosemary (optional)
Instructions:
- Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour before cooking.
- Preheat your oven to 200°C
- Heat a large oven-safe skillet or cast-iron skillet over high heat. Add the olive oil and garlic.
- Season the steak generously with salt and pepper on both sides.
- When the pan is hot, add the steak and sear it for 2-3 minutes on each side, or until a crust forms.
- Add the butter and herbs to the pan, and use a spoon to baste the steak with the melted butter and herb mixture.
- Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare or 8-10 minutes for medium, depending on the thickness of the steak.
- Use a meat thermometer to check the internal temperature of the steak. For rare the temperature should be 48°C, medium-rare, the temperature should be 54°C, and for medium, it should be 60°C.
- Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving.
Creamed mussel sauce is a savoury sauce made from a combination of cooked mussels, cream, butter, and various seasonings. Here is a simple recipe for creamed mussel sauce:
Ingredients:
- 1 pound of fresh mussels, cleaned and debearded
- 1 tablespoon of butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/2 cup of heavy cream
- Salt and freshly ground black pepper, to taste
- 1 tablespoon of chopped fresh parsley
Instructions:
- In a large saucepan over medium heat, melt the butter. Add the shallot and garlic and cook until softened, about 2-3 minutes.
- Add the cleaned and debearded mussels to the pan, cover with a lid, and cook for 5-6 minutes, or until all the mussels have opened.
- Remove the mussels from the pan and set them aside. Strain the cooking liquid through a fine-mesh strainer to remove any sand or grit.
- Return the strained liquid to the saucepan and add the heavy cream. Bring the mixture to a simmer and cook until the sauce has thickened, about 5-7 minutes.
- Season the sauce with salt and pepper to taste. Stir in the chopped parsley.
- Add the cooked mussels back to the sauce and stir to coat.
Enjoy your delicious creamed mussel sauce, with your steak and mussel sauce.
Triple-cooked chips are a popular British way to prepare potato fries that are crispy on the outside and fluffy on the inside. Here’s a recipe to make triple-cooked chips:
Ingredients:
- 2 large potatoes (Russet or Maris Piper), peeled and cut into thick chips
- Vegetable oil ( I use beef dripping)
- Sea salt
Instructions:
- Rinse the potatoes under cold water and pat them dry with paper towels.
- Place the potato chips in a large pot and cover them with cold water. Bring the water to a boil and cook the chips for 4-5 minutes, or until they are soft but not falling apart.
- Drain the chips and spread them out in a single layer on a baking sheet. Let them cool for 10-15 minutes.
- Preheat a deep fryer or a large pot of vegetable oil to 160°C.
- Fry the chips in batches for 3-4 minutes, or until they are lightly golden but not crispy.
- Remove the chips from the fryer and place them back on the baking sheet. Let them cool for another 10-15 minutes.
- Preheat the oil in the deep fryer or pot to 190°C.
- Fry the chips again in batches for 2-3 minutes, or until they are golden brown and crispy.
- Remove the chips from the fryer and drain them on paper towels. Season with sea salt to taste.
So there you have everything for my steak and mussel sauce, my take on surf and turf that never fails to impress.
