July 2022

Ribeye Steak with Sautéed Red Onions

Videos Included

Ingredient List

12oz Beef Ribeye Steak

1 Red Onion

4-8 Garlic Cloves

Rapeseed (Canola) or Avocado Oil - Plain Olive Oil will do

Unsalted Butter

Sea Salt

Black Pepper

Fresh Rosemary

Fresh Thyme

Scotch Bonnet Chilli Pepper (Optional)

Fresh Fruit for Desert (Optional)

Prep

Slice the onions into rings by slicing across the layers.

Slice the Scotch Bonnet Pepper into Quarters

Crush the Garlics with your hand or a knife to expose the inside. Leave the Skins on as they will protect the Garlics from Burning

Slice the Tomato into Halves

Apply a generous helping of Salt and Pepper to one side of the Steak

Cooking Instructions - Steak

The Following Recipe is for a Medium-Rare Steak. For Steaks closer to Medium and Well-Done, follow the same technique but see the end to further Instructions/Minor Changes to the Technique to attain your desired level of done-ness. Please read these before you start cooking as you may need to pre-heat the oven while cooking for Well-Done options.

Bring the Cast Iron Skillet or Pan to a Scorching High Heat

Pour some Oil onto it and and wait a 15 seconds before Placing the Steak on the Scorching Skillet with the Salted Side Down

The Idea is to leave the Steak untouched for a few minutes to allow it to Sear fully. A Consistent Dark Crust across the surface is the look we are aiming for

Season the Top of the Steak generously with Salt and Pepper while it Cooks

After 2-3 mins, flip the Steak over

Option to hold the Steak with tongs while searing its sides

After 2 mins, place Some Garlics and Pieces of Scotch Bonnet Peppers on top of the Steak, then place Rosemary and Thyme on top of them.

Drop the rest of the Garlic and Scotch Bonnet Pepper on the Pan and add a big block of Unsalted Butter

Once the Butter has melted, tilt the pan and Baste the Steak with the melted Butter - As the Butter moves through the Herbs, Chilli and Garlic, it gains flavours and passed them through to the steak before hitting the pan and picking up more flavour when frying the Chilli and Garlic

After about 1.5 mins scrape off the Herbs and flip the Steak then place the Herbs back on top of the Steak

Tilt the Skillet and Baste the other side the same way for 1.5 mins

——NOTE: Please see below for options for Medium to Well-Done Options before Continuing——

Remove the Steak from the pan and place on a plate to rest with the Herbs, Chilli and Garlic on top

Spoon the Butter on top of the Herbs and allow to rest for 10 mins - Resting it can be hard to do as many people like to eat piping hot food, but trust me, the flavour is far superior. I personally can’t eat an unrested steak anymore.

Different Levels of Done-ness

NOTE: If you have not used a Cast-Iron Skillet or Full Metal Pan and you opt to place the Steak in the Oven with the options below, make sure you transfer it to an Oven-Ready Dish before you do so.

Medium

Option 1 - Before Cooking, turn the Oven to 200 Degrees Celsius. After Butter Basting, add a small amount of Oil to the Skillet to prevent the Butter from burning and and place directly into the oven for 5-7 mins depending on the thickness of the Steak

Option 2 - Continue to Baste the Steak for another 2 mins each side before placing in the oven for 5-7 mins depending on the thickness of the Steak

Well-Done

Before Cooking, turn the Oven to 200 Degrees Celsius. After Butter Basting, add a small amount of Oil to the Skillet to prevent the Butter from burning and and place directly into the oven for 10-12 mins depending on the thickness of the Steak

Cooking Instructions - Sides

Pour some oil onto the same Skillet and allow it to come to a Medium to High Heat - The Oil prevents the Butter from Burnig so it is an important step

Add some Unsalted Butter to the Skillet and immediately place the Onion slices and the Tomato halves flat side down onto the Skillet

Add a generous helping of Salt and Pepper to the Butter

Leave them for a few mins. As the Onions cook, they will separate themselves.

After 2.5 mins, start string the Onions with a wooden spoon.

Stir regularly and for a about 2 mins before the Plating process.

Plating

After the Steak has fully rested, Place it on the Serving Plate first

Place the Onions down next to is, then the Tomatoes on top of those

The Herbs have done their job but you can place them on the opposites side of the Onions for presentation as they add a Green colour to the plate

Add the Scotch Bonnet Slices and Garlics to the plate. These should be cut into small slices to eat with every bite for extra flavour - They almost act as a sauce (pictured below)