Friday, February 12, 2010

Rib-eye goodness

Tonight was thin cut rib-eye with fried onions and rice. Serves 2

.77lb of thin cut rib-eye
1/2 yellow onion
4 garlic cloves
grapeseed oil
miso paste
1/2 lemon (juice)
1/2T butter
white wine

Dice the onion and garlic, set aside separately. Pre heat the pan then oil.
Pat dry the rib-eye, add salt & pepper to both sides. Place into pan (12") for around 3 minutes each side or longer to cook more well. Remove from heat and tent on plate.
Add the onions in, cook for a few minutes, stirring/shaking. Add in the garlic. After a minute, add in enough white wine to deglaze. Scrap off the sucs and stri around. Put lid on top as it reduces. I reduces til most of the wine was gone.

In a small saucepan, add miso pate, butter, and lemon juice. Heat and mix until combined.

Add it all together:


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