Pan seared Rib-eye Steak, Canada Prime Beef

Rib-eye Steak Canadian Prime Grade, cut from  exceptional Canada Prime rib roasts, aged 28 days in a controlled environment, are known for their exceptional marbling and “kernel or plug fat”, that runs through each steak. As the steaks cook, the marbling slowly melts and bastes the meat, giving it a distinct yet mellow prime rib flavor. Canada Prime is the highest quality grade available.  When you buy beef, make sure you understand the grading of the meat.  In descending order” Prime, AAA, AA, A are the basic system used by Canada and USDA.  However each cattle ranch adds their own marketing name to distinguish their meat; Angus, Sterling Silver, PEI and many others.  Take my advice, just look for “Prime”, “Choice”  or “AAA” cut and you’ll be eating a piece of premium quality steak.

I would highly recommend buying a thick cut, 3″ inches at least, and share it with your friends or family when it is done.  Reason: tender, juicy, and taste fits for a King!

Important Points:

  1. Always sear the meat under high heat
  2. Always finish the steak in the oven, one inch for five minutes for medium rare
  3. Always rest the steak before cutting, resting time equal to cooking time
  4. If you choose to grill a thinner one inch steak, sear each side 20 seconds only instead of one minute
Pan Seared Rib-Eye Steak

Bone in Rib-Eye steak                                            32 oz

Steak spice (Olivers & Co) mix for meat

Corn oil or Canola oil to coat the steak

Bring steak(s) to room temperature and coat steak lightly with oil and season both sides with a generous pinch of steak spice.  (Use course sea salt and freshly ground black pepper if you don’t have steak spice)  Place a 10 to 12-inch cast iron skillet on the stove over high heat; at the same time heat oven to 450 degrees.   Place steak in the middle of hot, dry pan. Cook one minute without moving so you can get a nice grill mark.  Turn steak to the opposite direction after one minute.  Turn steak over and sear for one minute before moving to the opposite position again.  Move the whole pan immediately to the pre-heated hot oven.  ****One inch of steak for five minutes**** for medium rare and ****one inch for seven minutes for medium****.  After you take the steak out, let it rest for ten minutes before serving.  Drizzle with Demi-Glaze.

Port / Red Wine Demi-Glaze (brown sauce):

• 2 cups Veal (Espagnole) stock (or chicken stock)

• 2 cups Port wine

• 2 cups of red wine

• 1 tea spoon of lemon juice

• 1 thyme sprig

Pour liquid to a pot and reduce to ½ cup. Turn off heat; remove thyme and whisk in unsalted butter.

a 32 oz Prime cut Rib-Eye steak
Sear the steak under high heat
Pan fried Yukon yellow gold potato with chives
Steak with grill mark
Steak in the oven – 450 degree
Rest the steak for at least ten minutes before serving
Lodge square gill pan
Olivers & Co Mix for meat

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