LimeCake

If this isn’t the mac daddy of steaks, I don’t know what (or who) is.

I don’t use a recipe when it comes to grilling meat. Simple is best i.e. sea salt suffices in a pinch (Bad pun, I know. Thank you! I’ll be here all night. Don’t forget to tip your waitress).

But with this rib eye on the bone, I thought I’d try something slightly different and so I used the the idea for pan roasting and the recipe for the red wine sauce from a favourite cookbook – Sunday Suppers at Lucques.

This probably goes against the premise of this blog, but here is how you prepare a (romantic) Steak-and-Potatoes dinner for two:

beautiful purple congo potatoes – taste test with sea salt

Can “beautiful” be used to describe potatoes? Well, these certainly are. Just look at that gorgeous shade.

They’ve got a cute name too. Purple Congo - makes me giggle.

Okay so I boiled these purple gems, and drizzled them with good olive oil, then sea salt and pepper. Simple is best. Have I said that already?

Don’t be afraid of the red meat.

Now get your beef on.

That is one sexy hunk of meat.

Flip, and admire that crust. Only sea salt can do magic like that.

Patience is a virtue I don’t have, so I only rested the meat for 2 minutes. So sue me.

While that was happening, I roughly followed the recipe for the sauce – shallots, red wine, butter.

Plate up.

Spoon the warm sauce over.

A beautiful hunk of meat – rare, just the way I like it.

p.s. in case you were wondering, that rib eye fed two. You didn’t think I ate all that on my own, did you?

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