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    Recipes — rib eye

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    Garlic Roast Beef

    Gather the family around for #SundaySupper to enjoy this beautiful Garlic Roast Beef. With a crisp garlicky crust on the outside and juicy inside, this elegant meal is special enough for holidays!

    Prep Time

        •    Prep time: 15 minutes (Prepare the beef the day before you plan to roast it)
        •    Cook time: 1 hour
        •    Yield: Serves 6

    Ingredients

        •    1 tbsp olive oil
        •    1 1/2 tbsps freshly minced garlic
        •    1 tsp fresh thyme leaves, chopped
        •    1 tsp kosher salt
        •    1 tsp freshly cracked black pepper
        •    3 pound Certified Angus Beef Brand Eye of Round Roast
        •    1/4 cup red wine
        •    1 cup beef stock
        •    1 tsp fresh thyme leaves, chopped
        •    Kosher salt to taste
        •    Freshly cracked black pepper to taste


    Method

    1. Prepare the beef the day before you plan to roast it. Combine 1 tablespoon olive oil, with 1 1/2 tablespoons freshly minced garlic, 1 teaspoon freshly chopped thyme leaves, 1 teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper. Rub all over roast. Wrap roast tightly in saran wrap and refrigerate overnight. I place the roast in a container in case of leaks.

    2. Remove the roast from the refrigerator about an hour before roasting to allow it come to room temperature. Bringing the roast to room temperature will ensure more even cooking throughout. Preheat the oven to 500°F when you are ready to roast the beef. When dry roasting like this, it is important to place the roast on a rack with the fat cap up as pictured below. There won't be a lot of pan juices with this lean roast, but elevating the roast on a rack allows air to flow all around for even cooking with a crispy outside. You can use a roasting pan with a rack or a 10-12" cast-iron skillet with a small rack as I did. I like to use the cast-iron skillet. It makes it easy to whip up the au jus and it's very easy to clean too. I like that!

    3. Place the roast in the preheated oven and cook for 15 minutes to develop a beautiful crust on the outside.

    4. After the first 15 minutes, turn the oven off completely and cook for 45 minutes for a 3lb roast cooked to 125°F. LEAVE THE OVEN DOOR CLOSED. If you open the oven door, you will lose heat and this will result in your roast not cooking thoroughly. After 45 minutes, check the temperature of the roast by inserting an instant-read thermometer in the center. It should read between 125° and 130°F. If you prefer your roast a little more cooked, I recommend blasting at 500°F for the first 15 minutes and then turning the oven off and leave the roast, undisturbed, for 18-20 minutes per pound. For a 3 pound roast cooked to mid-rare you would leave it in the oven for 54 minutes to an hour until your desired degree of doneness.

    5. When the roast is done to your liking, remove it from the skillet to a carving board for resting. Allow to rest for 15-20 minutes before slicing. Prepare the au jus in the same skillet by first deglazing the skillet with 1/4 cup red wine. Be sure to scrape any browned bits from the bottom of the skillet to incorporate with the wine. Bring the wine to a boil and add 1 cup beef stock. Simmer until the liquid in the skillet is reduced by 1/2 - about 10 minutes. Add 1 teaspoon fresh thyme leaves. Give the sauce a taste and add salt and pepper as needed. Serve with the sliced roast beef. TIP: When in doubt, it is best to under cook the roast slightly rather than overcook it. After it is sliced, you can always add the under cooked slices to the skillet with the au jus and cook to your desired temperature.

    6. Remove the string around the roast. Slice the roast as thinly as you can. A very sharp knife helps or you can even use an electric knife. Serve with the au jus and enjoy!



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Garlic-Roast-Beef-2253841#directions

    Mayonnaise Steak Marinade

    Nothing beats a gorgeous bone-in rib eye for dramatic shape and rich, funky flavor. But you've got to know how to handle it.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 14 minutes
        •    Yield: Serves 2

    Ingredients

        •    One 2-pound bone-in rib eye steak (preferably dry aged)
        •    Kosher salt
        •    2 sprigs rosemary
        •    4 strips lemon peel
        •    6 sprigs thyme
        •    6 cloves garlic, smashed
        •    1½ tablespoons extra-virgin olive oil
        •    3 tablespoons unsalted butter
        •    Fleur de sel, for garnish

    Method

    1. Pat the steak dry with a paper towel to remove any excess moisture, then season generously with salt. Remove the leaves from 1 sprig of the rosemary and add to a small bowl along with the lemon, 4 sprigs of the thyme and 4 cloves of the garlic; mix to combine. Using your hands, rub the steak with the lemon-herb mixture. Wrap the steak in plastic wrap and refrigerate for at least 4 hours but preferably overnight.
    2. Remove the steak from the refrigerator and allow to come to room temperature, about 1 hour. Remove and discard the rosemary, thyme, lemon and garlic. Rub the steak with the olive oil.
    3. Heat a large cast-iron skillet over medium-high heat until very hot. Add the steak and cook until the bottom is crusty, about 4 minutes. Using tongs, hold the steak up on its sides, turning occasionally, to sear its edges, about 5 minutes. Flip the steak. Add the butter to the skillet along with the remaining rosemary, thyme and garlic. Using a large spoon, baste the steak with the herb butter until medium-rare, or until an instant-read thermometer inserted into its center reaches 130°, about 5 minutes more.
    4. Transfer steak to a cutting board and allow to rest for 10 minutes. Cut the steak off the bone and slice the steak, against the grain, into thin slices. Garnish with fleur de sel. Serve immediately.



    This great family recipe is thanks to Tasting Table at https://www.tastingtable.com/entry_detail/national/16929/How_to_Make_the_Perfect_Steak.htm