Tag: ribeye

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Ambassadors at Bloomsbury Part One

I was recently up in London and stayed at the Ambassadors Hotel in Bloomsbury. Staying with friends we had the Christmas dinner at the Number Twelve attached restaurant. I started off with the Chestnut Pasta and had the Ribeye steak for my mains.

The home made chestnut pasta was served with seasonal wild mushrooms and a white butter sauce. I did enjoy this dish, the pasta was cooked well and nice selection of mushrooms.

For my mains I had ribeye of 28 day Donald Russell beef, served with celeriac, braised red onion, wild mushrooms and roast potatoes.

ribeye of 28 day Donald Russell beef

The steak was not the best I’ve had, slightly tough and was certainly not full of flavour compared to others I have eaten. The celeriac was nice as was the onions and mushrooms.

Overall I did enjoy both the started and the main course.

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The perfect Italian steak

There is a skill in cooking a steak on a griddle, especially if you want it to turn out well and tasty.

My technique is not perfect, but I get some good results.

Firstly I heat the pan, the heat will be the guide to whether I am cooking a rare, medium or well done steak, though it must be, even for a well done steak, quite hot.

I take the steak, preferably at room temperature and rub seasoning and oil into the steak. This is black pepper, some Italian herbs and olive oil.

I prefer using ribeye, but in the photo below I was using sirloin, as I can’t always get hold of ribeye.

perfect steak

I do not add oil to the griddle.

Once the pan is hot, I then griddle the steak.

This ensures I get the nice chargrill lines on my steak.

I serve the steak with some freshly cut lemon.

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Steak and Mushrooms

Last night I cooked a very nice (and quick) meal.

I took some sirloin steak, I actually prefer ribeye but sometimes you have to have what is available and not what you want or prefer.

I heated the frying pan without oil, the steaks were oiled though and then placed in the hot pan.

In a separate pan I fried some pancetta and onions, once they were nearly cooked, I remove them, turned the heat up and added the mushrooms so they fried rather than steamed.

Once the steaks were cooked I removed them from the pan, and put them on a warm plate to rest (really important to let steaks rest for a few minutes before serving they will be a lot more tender).

I then added the onions, pancetta and mushrooms to the steak pan and a couple of large spoonfuls of creme frache.

Then in a pan of rolling boiling water I put some gnocchi.

In two minutes the sauce was ready, the gnocchi was ready, so serve.

Delicious.