Those steaks were really thick and huge, and it was one of those times that one had to improvise to get yourself a really decent meal, otherwise you would have ended up with badly undercooked steaks.
As mentioned, these ribeyes were about 2-3 weeks old, and hence, actually nicely aged in a way. We had only thawed the meat for about 2-3 hours before we decided to cook. Which could present a problem in a way, as the meat was still quite tough and cold.
Nevertheless, the steaks were seasoned generously with salt and pepper on both sides.
Next, we started a pan with olive oil and let it heat it up till it was burning hot. During which, one whole onion was chopped and slightly diced for use later.
Next, we threw in the steaks and let them cook on high heat for about 7 minutes or so. After which, the steaks were flipped over and basted with butter for another 7 minutes and removed from the heat.
When we cut through the meat, it was still raw in the middle, but the outsides were well caramelised. We had to finishing cooking the beef in a slightly different way.
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| Tender on the inside, and slightly moist |
From the remaining juices in the pan, we added the onions and added about half a cup of red wine and let them cook on high heat for a few minutes. We added some additional chicken stock for some additional liquid.
We then halved the steaks and place them back in the pan to subtly poach the beef until they were well cooked. This took about another 15-20 minutes. All the while, we used a knife to poke the beef to make sure they were cooking properly.
Finally, the steaks were removed and plated. To finish, we poured the onions and the delicious butter wine sauce on top of it and lightly garnished the ribeye with some chopped coriander.
To our surprise, the beef ended up really tender and had a very nice dissolving effect. And the sauce with the onions, butter and red wine was just perfect to pair with the meat.
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