Ribeye steak with curry sauce

 Rich beefy flavour with a moreish curry sauce

What’s not to love about ribeye steak with curry sauce?!

• Curry Sauce Cook Time: 5 mins
• Steak Cook Time: 10 mins
• Serves: 4
• Difficulty: easy
• Ideal for: BBQ, crowd-pleaser, midweek meal

Ribeye

Ribeye is a best-of-both-worlds steak:

It’s got lovely marbling with the tasty fat that’s often found in tougher cuts.

But it comes from the more tender parts of the cow, which means it’s great for fast-cooking, high-heat cooking, rather than low and slow.

Like prime rib and filet mignon, it’s one of the more expensive cuts out there, so you want to cook it right.

And if you’re going to the trouble and cost of having a ribeye.

Then make it a grass-fed ribeye.

You’ll be rewarded with better flavour and know that you’ve supported a good farmer.

How to cook ribeye steak

Dry the ribeye with a kitchen towel.

Season well with good quality sea salt, just before you cook it. 

Take a castiron pan and heat it until it is very hot.

Now, without adding any oil, place the steak in the centre of the pan. 

Cook on one side for three minutes.

Turn over and cook on the other side for three minutes, until the juices start to appear.

Cook for a total of six minutes, then rest uncovered for at least 10 minutes.

Steak Doneness	Internal Temperature (Celsius)
Rare	49-54
Medium Rare	54-57
Medium	57-63
Medium Well	63-68

Quick curry sauce

Ingredients

• 1/4 cup diced shallots or onions
• 2 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1 cup coconut milk
• 1 tsp fish sauce

Instructions

• In the same pan that you browned the steak, heat up a touch of oil over medium heat. Add the shallots and cook until softened – approx. 3 – 5 mins
• Stir in the curry, garlic powder, and sugar
• Add the coconut milk and fish sauce and bring to a gentle simmer to thicken slightly
• Season to taste

References:

Masterclass

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