We decided we wanted to give this a try after watching Jamie Oliver cook it on the television series that accompanies this cookbook. (Obviously there’s a television series that goes with this book. I hope no one is surprised by that.)
Jamie’s point, and I whole-heartedly agree, is that if you’re going to invest in a really good steak, it’s much easier to concentrate on one big piece rather than four individual ones. Once this beautiful slab of meat is cooked, then you slice it up and distribute accordingly. His other top tip was to cut off some of the fat from the edges and then render that for the fat in the pan before starting to cook the steak. That worked beautifully.
Yes, rib-eye is expensive. This very much was a Sunday Lunch treat for us, and it was worth it. The recipe hardly needs reviewing because rib-eye is always good for steak lovers like us.
As much as we all loved the steak, however, it has to be noted that the teenagers were less than enthused about the beans and mushrooms that went with it. The adults liked it– it didn’t set our world on fire, but it was pretty good– but the teens wanted no part of it. We ended up pureeing the bean leftovers for a white bean dip, which wasn’t bad and a decent way to not let the leftovers go to waste.
All in all, pretty good. If you like beans, that is.