ANGUS RIB EYE STEAK WITH BAKED CHEESE POTATO

ANGUS RIB EYE STEAK WITH BAKED CHEESE POTATO

  The rib eye or red eye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but, also contain the complex and spinalis muscles.

CLASSICAL ANGUS RIB EYE STEAK

Course Main Course
Cuisine French
Keyword Rib eye steak
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 30 minutes
Servings 1 people
Calories 450 kcal

Ingredients

  • Rib eye steak..........................1 No
  • Chopped garlic......................1/2 Tbsp
  • Chopped thyme ...................1/2 Tbsp
  • Salt............................................ to taste
  • Pepper..................................... to taste
  • Olive oil.....................................1tbsp
  • Chopped parsley.....................1/2 tbsp
  • Choice of vegetable...............100 gm
  • Butter............................................2 tbsp
  • Large parboiled potato.............1 no
  • Cheddar cheese...........................40 gm

Instructions

  1. Marinated Rib Eye with garlic, olive oil, thyme, parsley and salt pepper. Rest for 30 minutes for which it will rich the good taste.

  2. When you are ready to cook the steaks turn on your grille to medium high heat it up so the steaks can be seared.

  3. Place steaks on the grille and grill each side for 3 minutes and check by calibrate thermometer if it is not done as per your liking , cook another 2 minutes.

  4. In a same time blanched the all vegetable and saute with butter,garlic and seasoning it.

  5. Then slice the parboiled potato , it should be thick size marinate it and put grated cheese on it and bake by a salamander.

  6. Again, check your steak if it is done, remove steak from griller and reduce heat. Put butter on the top of steak for which it will give smoothness in your mouth.

  7. And serve with the butter, garlic vegetable ,baked cheese potato and a pepper sauce or as your choice.

Recipe Notes

 

 

 



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