RIBEYE STEAK WITH PAN SEARED ONIONS AND MUSHROOMS AND SERVED WITH GARLIC ROASTED POTATO'S

 

 

CHAR GRILLED RIB EYE SERVED ON TOP OF SAUTEED ONIONS AND MUSHROOMS WITH ROASTED GARLIC ROOSTER POTATOES WITH CHARRED CORN ON THE COB

 

(serves 2)

 

Ingredients

2 x 24oz rib eye steaks (I know decadent)!!!

12 mushrooms

1 large onion sliced

6 rooster potato's large rough diced

10 cloves garlic rough chopped

200ml oil (1/2 for onions & 1/2 for potatoes)

2 fresh corn on the cobs

100g butter

1glug ooil and tbsp butter

Sea salt and pepper for seasoning

 

Rough chop the rooster potatoes and par boil for 10 minutes, at the same time and in the same pan, par boil the corn on the cob.  Drain, place the corn to one side and then toss the potatoes in half the oil and place in a pre-heated oven 200 degrees for 30 minutes, in the last 10 minutes add the garlic to the roasting potatoes. 

 

Meanwhile heat some ooil and butter in a pan and saute the onions and mushrooms on a low heat to gently cook and then leave on tick over until you are ready to serve.

 

Once the potatoes have been roasting for 20 minutes, add the garlic to the potato's and pre heat a flat top plancher, griddle or non stick pan, season the steaks with salt and pepper and a drizzle of oil, sear, caramelise each steak for approx two minutes on each side until sealed and place on a baking tray and place in the oven to cook for 8 minutes.  

 

Now place the corn on the cob on the plancer to caramelise, you have 8 minutes as the same for the potatoes, and the steaks, all should come together wonderfully, I take the steak out first, wrap in foil and rest while I place the onions and mushrooms on the plate, followed by the potatoes and any extra roasted garlic, I then dish up the corn onto my plate, cover in butter and ground pepper, then I place the steak on top of the sauteed mushroom and onions and spill over all the resting juices and enjoy.