Premium steak recipe that seems deliciously fool-proof for beginners to steak but those adept to the kitchen! Though, certainly not any worse in quality.
2 cups uncooked jasmine rice
4 servings pickled cucumber
2 0.75-inch thick ribeye steak
salt and pepper
1 clove garlic; halved
3 slices ginger; peeled
2 cloves garlic; halved
2 sprigs thyme
2 tablespoons Shaoxing cooking wine
1/4 cup brown sugar
1/2 cup vegetable stock
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Cook jasmine rice in a rice cooker according to its instructions.
Follow the instructions to make my quick-pickled cucumber.
Season the ribeyes with salt and pepper. Then, heat a drizzle of olive oil in a nonstick pan over high heat. When hot, lay ribeyes away from you into the pan and sear until the bottom is golden brown, about 4 minutes. Flip over, add oil (or butter if preferred), garlic, ginger, and thyme and baste the steak until the entire steak (including the sides) is golden brown. Transfer steak to a cooling rack and pour the hot oil above it; let rest to coast for 5 minutes (for medium).
Add herbs back to the pan along with the sugar over medium-low heat. Dissolve the sugar carefully without letting it burn; then, add Shaoxing to deglaze the pan; add vegetable stock, soy sauce, and Worcestershire sauce. Cook to reduce, about 3 minutes.