Earlier during the day, we had the chance to visit the city's newest wholesale shopping centre who, by happenstance, were having their "Super Crazy Sale". The experience was both intimidating as it was exciting, as flocks and flocks of people went in, typically disrupting the regular pathways with shopping carts and more people. It was like the Sinulog festival minus the tribal outfits, the tribal music and the dancing. It was more like a zombie apocalypse but with shoppers and shopping carts, mindless people getting sucked into the supersale hype, me included.
We normally stay away from places that are crowded, but after having heard the experiences of friends in the past who has tried the sale, it was just hard to miss and it was right along our route. Going there was definitely a must.
So after a few minutes of looking around and evading barricades upon barricades of shopping carts, I was able to fine these amazing New Zealand raised Rib-Eye steaks at around 700php per kilo or 18USD per kilo (On Sale). This was the best marbling I found from the selection, so I tossed it in the cart and settled with it.
How does that marbling look? Beautiful right?
Now that I told you the origins of the meat, let's start...
Preparation
This time around I wanted to go beyond the salt and pepper and season it further. Already at room temperature after arriving home, I patted them all dry with some paper towels.
Seasoning:
Salt
Pepper
Dried Rosemary Crushed (Mortar and Pestel)
Garlic chopped thinly
After patting the meat down with some paper towels, I proceeded into poking holes into one side of the steak and inserted the chopped garlic. Incorporating the garlic flavor deep within the meat.
On the other side of the steak, season generously with salt and pepper rubbing in the crushed dried rosemary I had at home. After seasoning all the slices, place it in the fridge for a few hours to have the steak absorb the flavors.
We are halfway through that delicious piece of steak you've been wanting to chuck in your mouth. We'll get there, don't worry.
It's Time
I took the steak out of the fridge 1 hour before I start heating up my pan. While they're out, I started preparing my taters to go along with my steaks tonight.
Washed the marbled potatoes, and since they are still a bit large, cut them in half and have them boil till the fork can go right through. As I was waiting for that, I proceeded to chopping up some chives I had from the garden, 4 cloves of garlic, and a quarter of a white onion. Drained the marbled potatoes and set aside.
Steak time, and for this I need a pan that could fit 2 at a time. Heated it up smoking hot, and drizzled a generous amount of grapeseed oil (in the absence of a good olive oil). As the steak first touches the hot pan, you would want to here that sweet sizzle sound telling you that you are doing it right. Failing to get that sound means disaster, so take it out if you don't hear it.
After a minute or so, that was when I turned it over. Tossing a knub of butter and a sprig of rosemary aling with that. After the butter has melted, I basted the steak continuously for another minute.
Once that is done, the last and one of the most important steps to a great steak is to let it rest for a couple of minutes before slicing. It preserves the juice inside the steak while slicing right aways allows the juices to seep away. You would prefer a juicy piece of steak right? So let it rest.
Taters
Do not tempt yourself from that awesome sight. We are halfway towards out steak dinner with that steak resting on the side. We still have our marbled potatoes resting on the side remember?
Having set aside my steaks to rest allowed me to free the use of my pan with all the lovely juices from the steak. All that flavor worked really well with my potatoes. So I started at medium heat and tossed chop garlic and my sliced onions and caramelizing them. After having those guys browned up I tossed in my marbled potatoes and seasoned with salt and pepper to taste. Added a knub of butter further, because who does not love more butter? Before taking it out, I tossed in the choppes chives and mixed them all in.
Voila! We are done with the sides. And a little slice here and there brings us to this amazing Rib Eye steak with Marbled Potatoes with Butter Garlic and Chives.
Bon Appetit!
Finish Line
A sumptuous random steak night indeed. I really had fun playing around with this and I enjoyed every single bit. I hope that you guys did too. I am a huge fan of just salt and pepper on my steaks just to fully taste the steak's own flavors. But I believe there are lots of different ways to enhance or even compliment beautiful steaks such as this, and knowing the price I paid for it? A little experiment won't do me any harm.
That is definitely a wrap! Please FOLLOW me as I am planning to do more good to know stuff and maybe even more how tos such us this.
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All the photos seen here are mine, taken from my mobile phone.