Reverse seared ribeye with smashed potatoes
Servings 4 people
Cost ££
Ingredients
- 600 g (grass-fed) ribeye steak - 1.5 - 2 inches thick
- 1 kg new potatoes, cracked
- 3 tsp coriander seeds, crushed
- 2 tsp cumin seeds, crushed
- 200 ml vegetable oil (or enough to cover the potatoes)
- 200 ml red wine
- sea salt for seasoning steak and potatoes
Instructions
Smashed potatoes - do this approx. 25 mins before the steak is about to come out of the oven.
- Use a pestle and mortar to crack the potatoes (try not to smash all the way through).Put the cracked potatoes in a large wide saucepan and pour in enough oil to just cover the potatoes, then put the pan over a medium heat - the oil shouldn't be spitting everywhere. Cook for 10-15 minutes until the potatoes are tender and golden.
- Carefully strain away most of the oil (save the oil for another time.Roughly crush the coriander and cumin seeds, then stir into the potatoes with the sea salt and red wine. Bring to the boil, pop the lid on and cook for 3-4 minutes until the wine has been absorbed into the potatoes.Take off the heat and place on a large serving tray while you finish searing the steak.
Ribeye reverse seared
- Bring to room temp and pre-heat oven to 120 c
- Generously salt the ribeye then pop into the oven for 45 - 60 mins. It will depend on the thickness of the steak (anything less than an inch thick won't really work for reverse searing).Rest for at least 10 mins.
- Once cooked internally to your desired 'doneness' (medium-rare is between 52 -54 C), start searing in a very hot non-stick pan. (approx. 10 mins).
- Cut into slices, against the grain.