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Pan Seared Australian Beef Ribeye with Rendang Sauce

By Chef Elvin Chew
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15 min

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5 min



Australian Beef Ribeye
Chilled Australian Beef Ribeye
(Steaks 200g each)
400 g
20 g
Salt to taste
Black Pepper Crushed to taste
Rendang Sauce
15 g
Rendang Paste
(Any Brand)
60 g
Coconut Cream
40 ml
50 ml
Kaffir Lime Leaves
4 pieces

How to cook

Pan Seared Australian Beef Ribeye

  • Pat the Australian Beef Ribeye steak cuts dry with a paper towel and season it with salt and crushed black pepper on all sides.
  • Heat the pan with Olive Oil on medium high heat.
  • Once the pan is nicely heated and the oil is shimmering, gently place the Beef Ribeye steak on the pan and sear for 1 min 30 secs each on both sides for Medium Rare. *For more doneness, cook the steak on the pan for a longer period of time on each side.
  • Once the steaks are cooked to your preferred doneness, remove from the pan and allow to rest while covered loosely with aluminum foil for 5-7 mins.
  • Ready to serve.

Rendang Sauce

  • Heat a pan with oil and sauté rendang paste until fragrant.
  • Next add in coconut cream, water and kaffir lime leaves, and simmer for 5 mins.
  • Season to taste and ready to serve with steak.
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