My mom is the most tech-UNsavvy person that I know. She never learned how to text, she thinks Hotmail means Richard Gere, and the iPad that we bought her as a birthday gift last November is still in its original packaging.
On several occasions, she’s asked me why I keep taking pictures of food, to which I reply, “It’s for my food blog.”
Blank stare, accompanied by courtesy nod. 😆
So every year, whenever my birthday rolls around, I can always be guaranteed that the pretty little gift-wrapped box that she hands me will never contain anything remotely techie, which is just fine by me as I’m not very much into gadgets anyway.
This year, she surprised me with something infinitely better – a hefty, weighty goodie bag from Säntis. Like a little kid, I eagerly tore into the bag to discover beautiful rib-eye and tenderloin steaks, lamb short loin, Parma ham, and Hungarian sausages. I couldn’t believe it.
My mom may not know what a food blog is, but she knows enough to provide me with excellent material for it. 😉 Thanks mom!
Seared rib-eye with arugula and roasted peppers, the first of many amazing dishes that Ren is sure to create using these fabulous proteins. How lucky am I?! 😀
What a stunningly beautiful plate of food.
Those little charred balls interspersed with the steak are sinfully delicious fried pieces of fat. Ren always has a knack for outdoing herself. 😈
Original recipe by Giada de Laurentiis
- 6 Tbsps extra-virgin olive oil, plus extra for brushing
- 2 (1-inch thick) rib-eye steaks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 3 cups arugula, washed and spun dry
- 1 1/2 cups roasted peppers, rinsed and patted dry
- 2 Tbsps balsamic vinegar
- Small block Parmesan (about 8 ounces)
- In large saute pan, heat 2 Tbsps olive oil. Season steaks with salt and pepper. When pan begins to smoke, carefully add steaks. To create a good, crusty sear, allow steaks to cook for about 3-4 minutes on 1 side without moving or piercing meat. When steaks have browned, flip and sear the other side for 3-4 minutes. Transfer meat to large plate and allow to rest for 10 minutes.
- Line large platter with arugula. Tear roasted peppers into large pieces and scatter over arugula.
- In small bowl, whisk in remaining olive oil, balsamic vinegar, and any meat juices that may have collected from the steaks. Season with salt and pepper.
- Slice steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay slices on top of salad and drizzle with dressing.
- Using vegetable peeler, shave Parmesan thinly over dish.
DID YOU KNOW?
That the notion of searing steaks to seal in the juices is a myth? It’s been scientifically proven that sealing in juices doesn’t work, and isn’t the real goal of searing. In reality, searing is a process of cooking that creates the crusty surface texture and the caramelized sugars that many people find appealing in their steaks.
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