Food

Man Meal Of The Week: Prime Rib Steak

Prime Steak

Food blogger Natalie Katz of Young and Hungry and MenStuff have partnered together to bring you the Man Meal of the Week every Friday.

Today’s man meal  is a perfectly cooked prime rib steak with lemon cous cous and parmesan green beans, you know, if you’re feeling like treating yourself to a man-sized dinner this weekend.


INGREDIENTS

2x 200 g prime rib steaks, room temperature
Olive oil
Sea salt
½ tsp brown sugar
½ tsp Chilli flakes
½ tsp dried rosemary
½ tsp garlic salt
1 tbsp cracked black pepper
Course Sea salt
170g lemon cous cous (Woolworths)
1 packet green beans, topped and tailed
Parmesan


METHOD
Serves 2
Preparation 10 minutes
Cooking time 10 minutes


Take a knife and cut through the fattest part of the steak, this will stop it from curling. Place all the spices in a marinating dish and add 3 tablespoons of olive oil. Massage the seasoning into the steaks, cover and set aside.

Rib Steak cooking

Boil the kettle and place a griddle pan on high-heat.

Pour 2 ¾ cups of boiling water into a small saucepan, once the water starts boiling add a splash of olive oil, the cous cous and the spices from the box. Mic, cover and cook for 8 minutes. 

I cooked my steaks one at time. Once the griddle pan is piping hot, using tongs place the fat on the pan and render for 1 minute, or until crispy. Then, cook each steak for 3-4 minutes on each side for medium-rare. For maximum caramelization I took a small lid and pushed down on the meat- it worked beautifully. Rest the steak for 4 minutes.

Place another small pan on high-heat, add boiling water and boil the beans for 3 minutes, drain and rinse under cold water.

To dish up, transfer the beans to a bowl grate over a generous amount of parmesan and take to the table. I served the steak in the griddle pan (don’t keep them in there for too ling or else they will overcook). Serve with Djion mustard.

Check out more awesome recipes on Young & Hungry.

Prime Rib Steak

1 Comment

1 Comment

  1. Eben Hattingh

    March 28, 2015 at 11:42

    Love this feature from Natalie. Come ’em coming.

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