So, the other day, we got ourselves a 1.45kg O'Connor rib eye for roasting since one of Hubby's friend was visiting our home. The roast was marvellous and we enjoyed it very much. Since I felt 1.45kg was too much for 5 pax, I ended up cutting off a piece of beef (approx. 2.0 - 2.5cm thickness, 220g) to experiment cook for our lunch the following day.
The steak was cooked for 2 minutes on each side (total 4 mins), and then rested for 10 minutes, to a beautiful doneness of medium rare. Served it with some sauteed mushrooms and fresh cherry tomatoes. It was cooked to our preferred doneness but I still need to improve and try and get the exterior more "crusty" like the one we had at Ril's (Hubby likes it like that). Any tips on how I can achieve that?
A quick, satisfying lunch which took even less time to eat!
*Photo taken with iPhone4s.
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