Hi everyone!
I realized I can’t necessarily categorize my blog as anything- I post about any and everything. I’ve decided to settle on: Lifestyle! HA. I cook a lot in my apartment, but I never take photos or think about sharing that with anybody outside. I was playing with my phone while cooking last night, and while I didn’t start taking photos till I was done with making most of the meal, I thought, hey, I haven’t posted in a while so I could just share this recipe and a couple of photos. (Disclaimer: I am not good at food photography- I’m gonna need to get better if I intend on putting something like this on my blog again lol)
I went to the store originally looking for lamb chops, cos I came across another recipe recently, similar to this one (can’t find it now though), anyway, I couldn’t find any, so I got a couple rib-eyes and some pork chops as well. Even though I cooked both types of meat last night, this recipe relates only to the rib-eye. (I pretty much used the same method for the pork though)
OK.
Pan-Seared Ribeye and Creamy Mushroom & Green Pepper Sauce
I didn’t want to go through the hassle of getting up an outside grill, and so I pan-seared the rib-eye in a skillet and then finished off the cooking in my (pre-heated) oven.
First, I made my marinade.
Ingredients I used:
- black pepper (to taste)
- garlic (I used about 5 cloves for the 4 slabs of meat lol; garlic lover)
- ginger (like 3”)
- thyme (about a teaspoon per rib-eye)
- mint
- onion (1/6 of the whole)
- paprika
- complete seasoning
- habanero peppers (two green; kpakpo shito)
- a bit of salt/maggi
- oil (tablespoon; olive/sunflower/vegetable)
I tossed these into a blender, added just a bit of water, and created a delectable ‘smoothie’ for my meat. Watch it when you open the blender- the habaneros release some powerful ‘fumes’ ha. Make several incisions on the steaks (there’s nothing more disappointing than surface-only flavor) and put them in a bowl. Generously cover them with the marinade and sit that in the fridge for at least a half hour. I did mine around 3.30, and left for class. I didn’t cook them till nearly 7.
Prepare ingredients for the sauce next.
- mushrooms
- light/single cream
- black pepper
- salt
- onions
- bacon
- garlic
- green pepper
- parmesan cheese (grated)
Chop up the mushrooms, garlic, green peppers and onions. For the bacon, you may use my method or cook the rashers however you normally cook bacon- in a skillet, in the microwave etc. I line a baking tray with foil (shiny side up), lay the bacon on the foil, and put it in the pre-heated oven around 350F. It cooks the bacon in about 5 minutes, and I find that I prefer the texture and it’s less work than the skillet method. Mop up the oil on each rasher with paper towels. Chop up the bacon.
Sautée the onions and garlic first. Add the mushrooms next, and the green peppers last. Season to your taste at this point. Pour in the single cream and lower the temperature. Let it sit for a while and thicken; I did about 3 minutes. Mix in the grated parmesan. Add the bacon bits last.
For the steak, heat about a teaspoon and a half of oil in a skillet till it’s really hot, listen for the sizzle. Put your marinated steak in the pan and let it cook for a couple of minutes, flip it over and brown the other side. Move the entire skillet to your oven (pre-heated at 350F remember, don’t turn it off after the bacon)
I let mine stay in there for about 4 minutes at least; I like my steaks done medium well, adjust the time as suits you. Flip it over halfway through with a pair of tongs or a regular ol’ spatula. Take out the skillet (with gloves or a dish towel!) and set it on the stove. Check to see that the middle is cooked to your preference. Remove and place it under foil while you finish other activities :)
To go with this, I decided I was going to have anything but rice. I actually brought some yam with me from Ghana. YUP. I don’t know why I haven’t done this in the past. I peeled and cut them up and they have been in the freezer ever since.
Clean them up, cut them into serving sizes and place them in cold water for a bit. Drain and salt them to your preference. In a skillet, heat a considerable amount of oil. To get crispy fried yam, the oil must be at least high enough in the pan to cover the midway thickness of the yam pieces. I hope that makes sense :/
Anyway, fry, flip over, fry the other side! yayy
Sorry there aren’t any photos of steak prep. This was kinda spontaneous! I’ll plan better next time
xx
