Grilled Rib-Eye with Baby Carrots

by Gavan on December 5, 2008

Grilled Ribeye Steak with Baby Carrots

One of the great skills to master as a cook is to learn how to cook a steak well. People get intimidated about cooking steak to their desired temperature and unfortunately the only way to learn by trying. I grew up eating a lot of red meat back in Ireland but in my later years I’ve basically eliminated that from my diet although I will say I do enjoy a good steak on occasion.

2 Servings

2 x 8 – 10 oz organic Rib-eye steaks
1 bunch baby carrots – trimmed & washed (not peeled)
1 tsp. cumin
1 tsp. agave
Olive oil
Grapeseed oil (Grapeseed oil reaches a higher temperature than olive oil so is perfect for searing on high temperatures)

Preheat grill pan / saute pan on high heat for 5-6 mins. until just smoking. Drizzle 1 tbsp grapeseed oil.
Season steaks with 1/2 tsp. salt each side and pepper to taste. When searing meat I like to over-season the meat as some of the salt will come off and stay in the pan. If you season as normal the meat will be bland and under seasoned. Sear steaks on stove ’till they’re a nice golden brown color 3-4 mins each side.
Place on oven tray and roast for 7 mins approx for medium rare or internal temperature of 130°F.

Meanwhile place the carrots in a mixing bowl. Add 1 tbsp. olive oil, squeeze lemon juice, cumin, agave and salt & pepper. Toss and roast on foiled oven tray for 15-20 mins. or until tender and caramelized.

TIP: A key element to cooking steak is RESTING. Any cook will tell you to let your steak rest after cooking for 3-4 mins. depending on the size of it. The reason being it will allow the meat to relax, the heat and juices to spread out and the meat to become more tender. This is a vital step to the perfect steak so don’t forget it.

Now off you pop and give it a go.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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