Rib-eye with Szechuan and Miso sauce
/
Rib-eye with Szechuan and Miso sauce
Recipe by Colin Barclay and Magdalena Roze
Ingredients
Steak
300 g rib-eye steak
Olive oil
Sea salt
Freshly ground black pepper
Szechuan & Miso Sauce
1–2 shallots, finely sliced
Black peppercorns
Green peppercorns
White wine (for deglazing)
Brandy (splash)
½ tbsp miso paste
Butter (generous knob)
Cream (to taste)
Sea salt, to taste
Freshly ground black pepper
METHOD
Remove the rib-eye from the fridge and allow it to come to room temperature. Season generously with salt, black pepper and a light drizzle of olive oil.
Heat a heavy-based pan over high heat until very hot. Place the steak into the pan, presentation side down first, to get a good sear.
Cook the steak for around 12–15 minutes total, flipping frequently to ensure even cooking and a consistent crust on both sides.
Once cooked to your liking, remove the steak from the pan and rest for 10 minutes.
Using the fat left in the pan, add the sliced shallots and cook over medium heat for 2–3 minutes until softened.
Add the black peppercorns and green peppercorns, then deglaze the pan with a splash of white wine, scraping up any caramelised bits from the base.
Reduce the heat and add a splash of brandy. Stir in the miso paste, then add the butter and cream, stirring until the sauce is smooth and glossy. Season with salt and black pepper to taste, adjusting as needed.
Slice the rested steak evenly, spoon the sauce over the top, and serve immediately.
