Rib Eye Steak, Medium Rare Please!

After cooking a steak and finding out that it was still raw (which some of you told me is medium rare), I was determined to do better. 

Before the Chinese New Year, I made a trip to Jaya Grocer one evening to grab my stash of beef. To my disappointment, all the stock available was something like 2 or 3 days old (even though there was still a few more days shelf life).

So I asked for assistance but was informed that those are the only batch available. The person-in-charge assured me that the beef was still good as it was well chilled and vacuum packed. So I took a leap of faith and purchased 4 packets.

Back home, I stashed them in the freezer and a few days later had a chance to cook myself another piece of steak.

I used my cast iron pan, a hand-me-down from my auntie, for which I am very grateful. This pan is ideal for cooking steak or searing meat.

Let me show you my precious pan.

It is heavy like hell but does a great job. 

Since the pan is well seasoned, food does not stick to it. It took me quite a long time to get used to this pan because initially everything stuck and burned.

But not anymore. If you take good care of the pan, it will serve you well. It also helped me develop arm muscles 😝

This time I made sure the beef was properly at room temperature, i.e. not cool to the touch especially at the center. I just used salt and pepper as seasoning like the last time.

How's that? Much better don't you agree?

I was quite pleased with this one.

I served it with Garlic Parmesan Smashed Potatoes. And a drizzling of my favorite Chimichurri.

I guess I won't have to burn a hole in my partner's pocket anymore when I crave for steak. When we eat out, one steak can set us back upwards of RM60. And sometimes, they don't even cook it to my preferred doneness. 

Maybe Wagyu beef is next. Let me save some money first 😀