Tuesday, November 27, 2012

Seared Ribeye with Vegetable Medley

I hope you get to try this combination of vegetables and Ribye; It  was very good.
Serves 2

 The Vegetables


1 large carrot cut into short thin sticks
1 chopped small white onion
4 sliced golden fingerlings or regular golden potato
8 sliced white mushrooms
2 minced garlic cloves
1 Tablespoon Smart Balance Oil
1 teaspoon Smart Balance Spread
Salt and pepper to taste


Parboil the carrots and potatoes; drain, towel blot and set aside. Coat a preheated, med-high heat pan with oil and butter. Saute all the vegetables while frequently tossing until browned. Remove vegetables to a plate and cover them with foil if you want to keep them warm.

The Steak

Trim off the fat, if you desire; It's a good idea to cut off at least some of the larger pieces of fat when pan searing. Season the steak with kosher salt, black pepper, and, on one side of the steak, spread Smart Balance Spread or butter. Add one teaspoon of soy sauce per Ribeye at the end of cooking; this steak was a large 12 ounces and about 3/4" thick. It was cut into smaller pieces only to remove fat but still, they were quite large with little marbling remaining. It fed two people with some left over. Preheat the pan used for cooking the vegetables to med-high heat; place steak buttered side down. For a medium rare steak, sear it for 21/2 minutes per side; add soy sauce and shake the pan to distribute the flavor evenly. Place on vegetables and let it rest and finish cooking on its own for 1 minute before eating. For a medium cooked steak, follow the directions above, but after cooking both sides, cover, and remove pan from heat; Let the steak remain in the covered pan for 1 minute, then put it on vegetables and serve. For a seared, rare cooked steak, bump up the heat a little more than medium high and cook for 11/2-2 minutes each side, remove from heat and serve immediately.

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