Steak Night

I had a craving for steak one night but couldn't get a table at any of my favourite steak places, so I decided to make my own. I've used the pan sear + basting method before (sorry no grill!), but I used a thin steak last time and it came out very well done. I must've missed the part in the recipe about how I should be using a thick steak instead, because it was overcooked before I even used the butter. I was so caught up with the times stated on the recipe that I forgot to check the steak for doneness. Also didn't have a meat thermometer (shame). The flavours came out great but it was just too tough for my liking. So this time I bought a thicker steak. 

For starters we had Roasted Whole Artichokes. I chucked them into the oven before seasoning the steak, so that they could be done around the same time, as the steak needed to come to room temperature before cooking. The steak was delicious. It was a perfect medium rare and the butter-thyme added extra flavour and crust to the steak. I will definitely cook my steaks like this from now on!

Pick your beef. I chose a US grass-fed organic ribeye steak. Season very generously with kosher salt and freshly ground black pepper.

Heat oil in a heavy-bottomed pan until slightly smoking and carefully add the steak. I held the steak with tongs and put the steak in by the side closest to me first. This avoids hot oil splashing all over me.

Flip the steak frequently, until a pale golden brown crust starts to develop.  

Add the thyme and butter to the pan. Turn down the heat a notch to prevent the butter from burning.

Now baste. Spoon the butter over the steak.

Remove the steak. Pour the juices from the pan over it and let the steak rest for at least 5 minutes before carving into it. My steak looks light here in some spots, so next time I will make sure to baste it more evenly.

Recipe - adapted from Serious Eats

For 2

Ingredients

1 large ribeye steak
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
6 sprigs thyme

Method

1. Pat the steak dry with paper towels. Season liberally on all sides with salt and pepper.
2. Heat the oil in a heavy-bottomed pan over high heat until it begins to smoke. 
3. Add the steak carefully and cook, flipping frequently until a pale golden brown crust starts to develop, around 3-4 minutes total.
4. Reduce heat to medium, and add the butter and thyme to the pan, while flipping the steak occasionally.
5. To baste, tilt the pan slightly and spoon the butter over the steak.
6. Test for doneness. According to the original recipe, the thermometer should register 120-125F / 50C for medium rare. 
7. Remove steak, pour the butter/thyme over it and let rest for 5 minutes.

Focaccia with Rosemary, Thyme and Red Onion

Focaccia is one of my favourite breads. It is soft, moist, with a nice crust on the outside. Gold by Harlan Goldstein in Hong Kong serves a really good focaccia which comes with a pesto dip. My brother, who is usually really particular about not eating bread before dinner as not to ruin his appetite, would have at least 3 pieces of this focaccia everytime we went to Gold. Each piece was about the size of my fist! It was that delicious. But bread was something I never thought of making myself. It just seemed so hard and time-consuming with all that kneading, yeasty stuff, and having to let it rise.

Then came my study break, and I had a week off from school. I was lazing on the couch one day catching up on my TV shows when my brother walked past, complaining that we had run out of bread (he wanted to make a sandwich). So, being the nice big sister that I am, I offered to make him fresh homemade bread! I looked online for the easiest recipe I could find, tweaked it a bit, and the focaccia came out amazing. My brother loved it (yay!) and I brought it to school to let my classmates (aka guinea pigs) try some. I'm sure they were being polite, but everyone gave positive comments.

This recipe is versatile. You can omit the red onions, switch herbs, and add other toppings. I made another version with garlic and sun-dried tomatoes, which worked really well too. Or make it with just olive oil and garlic, and make your own pesto!

Mix the yeast, honey and warm water together and let it sit for about 5 minutes. During this time, the yeast will be "activated" and begin to froth.

The key to this tasty moist focaccia is the herb infused olive oil. I used thyme and rosemary in mine. After simmering the herbs in the oil, I put the oil and herbs into a bowl to cool down. Then my mom asked me to help her with something and I totally forgot that I was going to make bread. The oil actually sat on the kitchen counter for two days (covered) before I remembered it, so it had been “infusing” all that time and in the end it came out more flavorful and intense.

Bake until golden. The focaccia will be moist and fluffy inside and crunchy on the outside. This bread is so tasty on its own - you won't be needing any dips!

Recipe – adapted from here

Ingredients

½ cup olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)

¼ teaspoon black pepper

1 cup warm water

2 ¼ teaspoons active dry yeast

¼ teaspoon honey

2 ½ cups all purpose flour

1 teaspoon salt

½ red onion, sliced

1 teaspoon Kosher salt

Method

1. In a small cold saucepan, combine olive oil, garlic, thyme, rosemary and the black pepper. On low heat, stir the mixture occasionally until aromatic, for about 8 minutes. Do not let the garlic brown. Pour into a bowl and let it cool.
2. Using the same saucepan, cook the onions on medium low heat until they begin to soften, but not yet translucent. If they are cooked through, they will catch in the oven when you bake the focaccia. Remove from heat.
3. In a large bowl, combine warm water, yeast and honey. Stir and let sit for 5 minutes.
4. Add 1 cup of flour and ¼ cup of the infused oil mixture. Using a spatula, stir a few times until the flour has moistened. Let sit for another 5 minutes.
5. Stir in the remaining 1 ½ cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Here is a great tutorial on how to knead dough.
6. Transfer to a large oiled bowl, cover with a warm, damp towel and let it rise for 1 hour. Make sure the bowl is in a warm area without air conditioning or draft, as this will affect the rise of your dough.
7. After 1 hour, heat oven to 230 C/450 F.
8. Use 1 tablespoon of the oil mixture to oil a 9 x 13 inch rimmed baking sheet. If you are using a non-stick pan, then you can skip this step, as the dough itself is oily enough.
9. Transfer dough to the baking sheet and press it down into the pan. Use your fingers to dimple the dough then drizzle the top with 1 tablespoon of the oil mixture. You can save any remaining oil as a marinade, like for lambchops.
10. Let the dough sit for 20 minutes uncovered then bake 15 to 20 minutes until golden brown. Transfer focaccia to a rack and cool.