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Wednesday, August 22, 2012

Man Food

@ Sin Ming Cookhouse / Bakery / Whatever


Well it’s been a while since I last posted up a recipe; primarily because I’ve not been able to cook anything for the past 2 months due to a busted shoulder.  Happy to say that I’m well on the way to recovery; and what better way to celebrate than by cooking something!

I had two rib-eye steaks in the freezer and a brand new herb garden at my disposal I opted to make a communal dining platter of steak with herbs from the garden.  I took and slightly modified a recipe from Jamie Oliver so here it is:



  • 2 pieces thick-cut rib-eye steak
  • Salt
  • Freshly ground black pepper
  • 2-3 sprigs fresh rosemary
  • Olive oil

For the steak dressing

  • 1 bunch fresh mint
  • 1 bunch of basil
  • 1 fresh red chili - de-seeded or not
  • 3 cloves garlic-peeled
  • 1/2 lemon
  • About 2 tablespoons extra virgin olive oil



  1. Heat a cast-iron pan over high heat
  2. While the pan is heating, season the steak liberally with salt and pepper on the first side
  3. Pull the rosemary leaves off the stems and push them into the meat
  4. Leave the meat aside while you prepare the dressing

Steak Dressing

  1. Finely chop the mint, basil, chili and garlic on a clean wooden board.
  2. Squeeze the lemon juice and drizzle some extra virgin olive oil onto the chopped herbs.
  3. Mix

Searing the meat


  1. Drizzle and rub olive oil on both sides of the meat just before searing
  2. When the pan is good and hot (Remember to wear your oven mitts at all times when handling the cast iron pan)- the steak should sizzle aggressively when it touches the pan
  3. Put the steak in the pan and don't touch it or press it or do anything stupid like that after you add it.
  4. After about 2-3 mins (depends on your preference for doneness and also your instincts really), the steak should release easily from the pan and the seared side should be on the golden side of browned
  5. Flip it. Sear the other side for another 2-3 mins.
  6. Transfer meat to the board and coat with dressing.
  7. Let meat rest for about 5-10 mins before cutting and serving.


As a side I made a basic salad with a balsamic vinegar emulsion and some oven roasted fries.  All in all not a bad come back from someone who hasn’t cooked anything substantial in quite a while!


Bon Appétit – Sidney

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