Mass at 11 am, lunch at my grandpa's, is how we usually start our Sunday routine. Afterwhich, afternoons are spent catching up with sleep, playing tennis, coffee with friends, gym, watching a movie with family or the KITCHEN.
Last Sunday, i decided to head to the supermarket and get the one thing i like to cook most - Steak! BUT unlike the other times where i pan seared 2 inch tenderloins or grilled 16 ounce ribeyes ( as seen below...)
I had a different idea for this 16 ounce, pineaple fed, inch thick, marbled bone - in ribeye.
The one thing that truly excites me about cooking is the challenge of cooking dishes creatively. A few mix and matching from different chefs' methods and recipes, PLUS available ingredients = MINE!
The past week, I've been wondering how a huge chunk of steak would taste like if it were poached ... not seared, not grilled, not roasted but POACHED?! So that's exactly what i did ...
- Room temperature 16 ounce, pineaple fed, inch thick, marbled bone - in ribeye put in a room temperature cast iron pan.
- Olive oil till the steak is submerged.
- A few torn sage leaves and crushed garlic cloves tossed in the pan.
- Really slow fire for a good 8 - 12 minutes
- Steak tossed into the charcoal grill on direct high heat, turned only once per side.
- Steak topped with sage butter.
The Result:
 |
| tender, fatty, oily, buttery, flavor-packed, medium rare RIB EYE. |
And since, it was an experiment, i only bought 1!
Dinner table scenario:
2 parents, 4 siblings, 1 cousin, 1 friend => 8 people = 8 slices!
Prep time: 10 minutes
Cooking time: 15-25 minutes
Consumed in 12 seconds ...
can't wait to try this! I hope it's as easy as you described it! You sure know your steaks! But where can I get pineapple fed?
ReplyDeleteHi Pau! knowing you, you can do this with your eyes closed! haha! the steaks of tenderbites in makati supermarket are pineapple fed! australian beef, bred here in bukidnon, and half the price of angus beef =)
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