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I love a good date night at a fancy restaurant, eating perfectly cooked steak and pairing it with a glass of full-bodied Italian Amarone. This is usually how I like to end the work week on Fridays. Somehow after the Covid pandemic, restaurants in Singapore close quite early, with the last order usually at 9.30pm. And the price of dining in a nice restaurant skyrocketed. It is not uncommon to be spending a couple of hundreds dining and drinking out, and then hiring a grab car to go home.
So sometimes I just buy a good cut of meat, such as a well marbled ribeye steak and a bottle of good Amarone and make my fancy restaurant style dinner at home. It’s actually easier than you think, and quick too, this recipe takes 30 minutes.
Choose the Right Cut of Meat for your Steak
The most important element of a great steak dinner is the meat itself. For the most tender and flavourful steak, opt for high-quality cuts such as the ribeye, New York strip, or filet mignon. Ideally the meat should be at least 1-inch thick, as thinner cuts can overcook more easily.
Let the meat come to room temperature. This helps it cook more evenly. Rub a generous amount of black pepper all over the meat before cooking it. I only season with salt after it’s cooked. There are various theories that salt will draw out the moisture and make it dry and tough, called the osmosis process. Some also believe that, salt will dissolve the meat’s protein strands, so it retains water as it’s been cook, making it tender and juicy. I have tried both seasoning it before and after, it makes very little difference to be honest.
How to Cook a Beef Steak by Cold Sear Method
In this recipe, I used the cold sear method to cook the steak to medium well, my preferred doneness of the beef. Simply use a non-stick pan, place the steak into the pan, then turn on high heat. Cook each side for about 1.5 minutes to 2 minutes, depending on the preferred doneness of the meat. Flip 3 times. Halfway through the searing, reduce the meat to medium. The fats in the meat will melt in the heat, and that fat is used to cook the meat, giving it a nice crust on the surface. Allow the meat to rest for about 10 minutes, while seasoning it with salt.
Check the temperature of the steak with a meat thermometer by sticking it into the thickness part.
- Medium rare – 130F to 140F / 54C to 50C
- Medium – 140F to 150F / 50C to 65C
- Medium well – 150F to 160F / 65C to 70C
- Well done – Over 160F / 70C
Of course you can also sear and bake, or even use the air fryer, which I did a lot too as it’s mess-free and quick. If you prefer other kinds of meat or cooking method, check out my baked lamb chops with roast potatoes, Air Fryer Lamb Chops and Butter Potatoes, Air Fried Lamb Rack Recipe, Baked Honey Glazed Pork Ribs (Fall Off The Bone) with A Side of Roast Potatoes.
What do You Serve Steak with
There are many sides you can serve the steak with, such as baked potatoes (whole or wedges), garden salad, grilled vegetables.
After searing the beef in this recipe, the animal fat that says in the pan was used to cook the asparagus. I just need to season with some salt and pepper, and it’s ready to be served, quick and easy.
It’s my first time trying to make a miso garlic purée and I absolutely love how it turns out. Plus it’s super easy. Pre-heat the oven. Put together peeled garlic, miso, olive oil and cannellini beans or butter beans, pop into the oven and bake until the garlic is softened. Then add milk and blend into a smooth mixture, like mashed potato texture.
Watch how to cold sear the perfect steak on YouTube
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Easiest Way to Cook the Perfect Steak by Cold Searing
Detailed Step-by-Step Video
Ingredients
- 2 pieces ribeye steak, each weighing about 250g / 9oz
- 150 g asparagus
- Salt, season to taste
- Black pepper, season to taste
- 5 cloves garlic, peeled
- 1 tsp miso
- 2 tbsp olive oil
- 240 g canned cannellini beans or butter beans, drain off the water
- 1 cup milk, about 150ml
Instructions
Make the miso garlic beans
- Add 5 cloves garlic, 1 tsp miso, 2 tbsp olive oil, 240 g canned cannellini beans or butter beans into an oven dish and mix briefly.
- Pre-heat oven at 180C / 356F.Bake in pre-heat oven for about 20 minutes or until the garlic is softened.
- Remove from the oven. The mixture can be easily mashed with a fork.
- Add 1 cup milk and blend the mixture into a smooth purée.
Cook the steak by cold sear method
- If 2 pieces ribeye steak was refrigerated, bring the meat to room temperature for 3-4 hours. Pat dry the steak to remove any moisture with a paper towel.
- Rub the meat all over with a generous amount of Black pepper.
- Place the meat on a non-stick pan. Then turn on high heat and let the steak cook on 1 side for 1.5 to 2 minutes until a crust is formed. Note: 1.5 minutes if you prefer medium rare and 2 minutes if you prefer medium well.
- Flip the steak the second time and cook for 1.5 to 2 minutes. Then flip the third time, reduce the heat to medium, and cook for another 1.5 to 2 minutes.Check the temperature of the meat if you have a meat thermometer. The temperature should be:Medium rare – 130F to 140F / 54C to 50CMedium – 140F to 150F / 50C to 65CMedium well – 150F to 160F / 65C to 70CWell done – Over 160F / 70C
- Remove from the pan. Sprinkle Salt on both sides of the steak, season to taste. Let the steak rest for 10 minutes.Cut the knife into about 1 inch thick.
- Using the same pan with the oil from the steak, add 150 g asparagus and cook over medium heat until they turn tender and the colour turns dark green. Add Salt and Black pepper, season to taste.
- Plate the miso garlic bean, asparagus and steak. Serve and enjoy.
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