Fiery steak and a mushroom sauce that keeps on giving.
I N G R E D I E N T S
- Approx 5cm thick rib eye steak with the bone in (1.2 – 1.5kg)
- Pepper and salt
- Olive oil
- 300ml thickened cream (works fine with UHT cream if you’re short on fridge room)
- 1 onion
- 200g of sliced mushrooms (we used a bag of Camper’s Pantry mushies and a little bit of water)
- 2 cloves of garlic
D I R E C T I O N S
- Dab the steak dry with a paper towel, smear with olive oil, add coarsely cracked salt and pepper to taste.
- Seal the steak on a very hot hotplate (ideally with some flame) for 30 seconds on each side (including the strip of fat).
- While the steak is sealing, put a wok or camp oven on a low heat with a knob of butter (around 50 – 75g)
- Once the steak is sealed, put it in the buttery pan/camp oven on a low/medium heat for around 20 min for medium rare, turning every 5 min (you can use a meat thermometer and get the middle to 55 deg).
- While the meat is cooking, dice the onions and garlic.
- When the middle of your meat is cooked, take it off to rest for 5 minutes (save the butter though!)
- Add the onion and mushrooms to the butter the steak was cooking in, simmer for 2 minutes, then add garlic and simmer for 1 min.
- Add the cream and stir the sauce every couple of minutes.
- At the same time you add the cream, get your steaks and throw them on the hottest part of your hotplate (lots of flame and heat is good!) to give them a final seal and caramelise/char the outside – 30-45 seconds on each side.
- Once the steaks are done, let them to rest for 5 minutes.
- Once the steaks have rested, take the sauce off and serve with roast veggies.
That is a lot of sauce?
- You will probably only need half sauce for the steak, so keep the other half and stir it through some pasta as a tasty leftovers meal the next day. Adding some crispy bacon and peas gives it a good texture and freshness.