Pan Seared Australian Beef Ribeye with Rendang Sauce

Name: Pan Seared Australian Beef Ribeye with Rendang Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Beef
Ingredients: 400 g Chilled Australian Beef Ribeye; 20 g Oil; Salt to taste; Black Pepper Crushed to taste; 15 g Oil; 60 g Rendang Paste; 40 ml Coconut Cream; 50 ml Water; 4 pieces Kaffir Lime Leaves

By Chef Elvin Chew

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Level

-

Cooking

15 min

Preparation

5 min

Ingredients

Servings

Australian Beef Ribeye
Chilled Australian Beef Ribeye (Steaks 200g each)	400 g
Oil	20 g
Salt to taste
Black Pepper Crushed to taste
Rendang Sauce
Oil	15 g
Rendang Paste (Any Brand)	60 g
Coconut Cream	40 ml
Water	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.