Everyone likes a good bit of meat… and cooked to perfection there’s nothing like it.

But perfection is in the mouth of the diner. People are as different as night and day when it comes to HOW they like their steak cooked.

One person’s rare steak is another person’s raw. One person’s beloved well done steak equates to another person’s tough old boot.

With this episode of the 10min Foodie, I cook for you the perfect medium rib eye or scotch fillet steak. But if you are a lover of other degrees of readiness use this link  to a steak doneness chart to help attain your nirvana.

An instant read thermometer plus following the simple guidelines on this foodeo will certainly assist you on your path to steak glory!

Recipes from the ‘Foodeo’

I chose 2 pieces of rib-eye (also known as scotch fillet steak), each piece weighing 250grams which is approximately a 9 ounce steak and the following recipe is enough for two servings.

Glorious Roasted Wedge Potatoes and Blanched Baby Carrots with a Herb Butter

For two people, you will needed 4 large potatoes, cut up into wedges.

Place the wedges in an oven tray in a single layer with a generous grinding of black pepper,sprinkling of sea salt, a light drizzle of olive oil and some finely chopped fresh thyme.

Cook them in a preheated oven on 200C or 400F, for 25 minutes and then take them out, turn the wedges over to crisp up in the oven for a further 20 minutes. Once they are golden, remove from the oven.

Prepare 1 bunch of baby carrots by removing the green tops and tipping the tail off with a small knife. Carefully peel down the length of the carrots- avoiding fingers!

Bring to the boil a medium sized pot of water with a pinch of salt and plunge the carrots into to the water for 5 minutes until tender to the touch. Drain the carrots well.

Make the herb butter by chopping 50 grams or 2 ounces of butter in to small cubes and zapping quickly in the microwave for 10 seconds, just to get the butter soft. Add 1 Tablespoon of freshly chopped thyme, a grinding of  black pepper and a pinch of sea salt flakes and mix through the butter with a fork until well combined.

Use the above combination’s as I did in the foodeo for a stunning steak dinner or you may like to use some of the following ideas to accompany that perfectly cooked steak of yours!

Creamy garlic mashed potatoes with a fresh green salad

Lightly blanched green beans and broccolini

Baked potato or roast potato with lightly steamed asparagus

Tender roasted portobello mushroom with a mixed leaf salad

Creamy potato salad with barbecued corn cobs



One Comment

  1. Arleen Anderson said…

    Real food for real people done real simple and really delicious!!!! Bridget is the real thing!

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With 20+ years working in commercial kitchens, I’m here to share with you some of the best secrets of the trade to help you cook better, faster and to eat well. You will surprise a lot of family & friends when you give some of my recipes a try.