I’m not sure what you anticipated would become of that juicy hunk of rib- eye love you caught a glimpse of in the Red Quinoa teaser.




As related in the last post, I only have steak about twice a year so when I do, I want nothing to divert from its luscious texture and succulent umami.



Rib-eye is my favourite cut for steak. A pristine piece is distinctly flavourful, tender yet toothsome, and releases the proper amount of fatty juices with each bite.

To cook the proper steak is to not fear, over- think, or complicate it.



Rub the slab down with some oil and sprinkle generously with sea salt.

Sear both sides quickly in a hot skillet, transfer to a baking pan, and a finish it in hot oven (400 °F) for several minutes.



A rare steak will feel soft and remain slightly indented after a poke while a medium rare steak will spring back gently.

Use a meat thermometer if you are not confident to test its doneness by touch initially. For a medium rare steak, remove it at 125- 130 °F.

Remember that the residual heat will continue to cook it during the resting time.



Cover the meat gently with foil and allow it to rest until the moisture re-absorbs (8-10 minutes).



Slice it thinly against the grain.



Refrain from drooling.



Lay it over the Quinoa and garnish with a sprig of basil.



Serve with a ripe, freshly sliced tomato.



No sauce, no jus, maybe just a dollop of tangy horseradish mustard.

Large, crunchy flakes of Black Lava Salt can’t hurt though!



No recipe, no elaboration, no fuss.

Disappointed?