The corn was baked with a salt, pepper, cayenne pepper and freshly grated parmesan, making it a little healthier than the usual lashing of butter, but keeping the flavour. Delicious. First - the steak..
Ingredients: (Serves 2)
2 rib eye steaks, on the bone, trimmed of fat
salt & pepper
2 tbsp. oil
4 cloves garlic, peeled & bashed but together
1 spring fresh rosemary
2 springs fresh thyme
20g butter
Method:
Heat the oil in a pan and season the beef with salt & pepper. Add the sprigs of herbs and garlic and cook on one side for 5 minutes. Add the butter to the pan and flip the steak over. Cook for a further 5-6 minutes, basting the butter over the steaks until browned and cooked to your liking, I did medium here. Remove from the pan and loosely wrap in kitchen foil to rest for 5 minutes. Then cut off the bone, slice and serve.
For the corn:
2 whole or 4 half corn cobs
a little mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1/2 cup fresh grated parmesan cheese
Set the oven to 200 C and cut some kitchen foil to loosely package one of the cobs. Brush a little oil on the foil to help prevent the cheese sticking too much.
Brush a little mayonnaise on the corn - you don't want much, just enough to get the spices and cheese to stick. Sprinkle the spice mix and then roll in the parmesan. Put on the foil and wrap the foil in a loose package so only the bottom of the corn is touching the foil. Pop in the oven and bake for about 20 minutes. Serve with the steak and enjoy!
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