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Posted under: I am done. Cooked like a Turkey. I have beefed it up for the last week wondering which Irish Beef dish to enter into the Bord Bia competition so that I can have a shot at going to this über cool writing/photography workshop in Weimar, Germany.
As you can see from my photos below (and the shockingly atrocious lighting in my kitchen) I need all the help I can get in the photography department and possibly a kitchen makeover? This, my fellow food lovers, is my official entry into the Bord Bia ‘Plate to Page’ competition. I would be delighted to represent Ireland in Germany for this event.
Ribeye to die for
Buy a (one-bone) piece of bone-in ribeye Irish Beef. If you make nicey with your butcher it should look like this piece below (it will look better if you have better kitchen lighting than I) all trimmed and tied ready for the pan.
Next. Wash the meat and pat it dry with paper towel. Rub the meat down with a little olive oil. Sprinkle a nice amount of sea salt flakes (I love Maldon but does anyone know of an Irish equivalent with nice large flakes?)
Now, get some whole black peppercorns and grind them up with your mortar and pestle. You need a lot and it is better for the end flavour (and texture) result if it is coarse.
If the meat has sat around in your fridge all day then allow it come to room temperature. I cannot stress how important this is. Think of it this way. You are outside in the snow. You come inside and step into a boiling hot bath and your muscles contract and you want to die. Is that anyway to treat the meat? This is where I like to bathe the beef in the worcestershire sauce. I am an addict. Now you know.
Once the meat has warmed up (feel it – you will know) fire up your cast iron skillet (if you do not own one, go out and buy one right now) with a little olive oil and wait until it is smoking hot before you gently drop the hunk of beef into the pan. Stand back and let it spit and sizzle for a bit making sure that the juices are sealed in on all sides. Never ever press on the meat with something heavy unless you want to get rid of all the juice and eat a piece of dry shoe leather.
Silently curse your mother for having given the larger cast iron pan to your eldest sister. She gets all the good stuff because she lives in France and must be a better cook. That is what you get for being second to the throne. My cross to carry. I know.
Leaving the beef in the (smaller) pan put it in a hot oven (200 celsius) for no more than a half hour. That should give you a nice medium-rare piece of beef and more than enough for 2 people. Makes you wonder where the kids are and why are the lights down low?
Relish the silence that has taken over the kitchen now that the extractor fan has been turned off and candles are lit. Begin to wonder what the lurking husband has on his mind and start to worry about legs that are not shaved.
Smile at the sight of his and hers addictions. He (the classically trained and über hunky Chef) and his life-long passion for Heinz 57 steak sauce and me for always putting worcestershire sauce on everything. We are both partial to the odd drop of wine too.
We kept it simple and delicious. Baked potatoes, steamed and buttered broccoli.
The meat has done all the hard work. It has contracted and cooked and now it is resting.
You cannot beat a lovely piece of Irish Beef guys. Trust me, this is perfect in every way.
Those are all the WiseWords I have for today,
Wish me luck with the competition!
WiseMóna
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About MónaI am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
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About the ChefYou can't find the Chef here.
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I’m sold and I don’t eat meat anymore…..
Ah thanks Rachel. It is a very tasty piece of meat.
My stomach is growling with hunger! Your descriptions and photography are already winners and you are, too! Good luck in the competition!
Mary Dean!!
Thank you so much. We have had a lot of fun working on
All the beef dishes – I will keep you posted on how it goes!
This is awesome! Best out of the lot – and probably the best written too! Totally had me cracking up
. Good luck with it 
.
Thanks Becca.
It is my personal fav. dish so maybe that is why it was written well too ;0)
Comfort zone…..
See you tomorrow!
ooooh, good luck, this looks fab and I so admire your courage entering cooking competitions. Have you come across the cookalongs on Irish foodies blogs by the way? Check out Cake in the country if you haven’t.
L
Thanks Lorna.
I met Sarah (Cakeinthecountry) at SoSligo Food Festival as few weeks ago and she invited me to the next cook-a-long. We hope to participate in it but it depends on exams etc. and college.
Rotten cold wet evening in Galway. Hope you and all ‘kids’ are tucked in warm tonight.
“Sprinkle a nice amount of sea salt flakes (I love Maldon but does anyone know of an Irish equivalent with nice large flakes?)”
I think these guys are who you are looking for. I’ve not tried them myself but a lot of the other girls have and rave about it! http://www.irishatlanticsalt.ie/
Also, just cause someone asked me on my dish, would you ever use Irish rapeseed oil instead of the olive oil when cooking? I use it now for most things, except dressings and Italian cooking.
Anyway, your dish looks great and you’re right, there is nothing nicer than a piece of Irish beef for your dinner.
Thanks Joanna,
I will look for this in town tomorrow. Knowing Galway though it will not be easy to find so I might be googling first ;0)
The jury is still out on the Rapeseed oil. We use it here (Donegal Rapeseed) a bit but my husband is still very partial to extra virgin olive oil. It is a taste preference thing. We have spent a lot of time in Italy. Old habits die hard.
Are you planning anything grand for the ‘eatonlyirishforaweek’ in May?
[...] Wise Words: Ribeye to die for [...]
[...] Wise Words: Ribeye to die for [...]
Congrats on making it to the cook off. Fingers x’d.
Tx Hester – very excited ;0)
congrats on making the cook off – I might be around on Thursday so see you then – other wise best of luck this looks great
Thanks Lucy
Can’t wait to meet everyone in person!
Congrats again on your winning entry! Hope you have a fabulous time in Germany, I’m looking forward to hearing all about it.
Thanks! I am so excited. Very much looking forward to the experience.
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Congrats! How wonderfully creative. Looks delicious too.
Looking forward to meeting you there…and please don’t fret. I need help with photos and more!
Regards from Cape Town
Thanks so much. I cannot wait!
[...] had chosen to cook one of our very favourite pieces of beef. Ribeye to die for on the bone. It is one of those very easy and fast pieces of steak to cook and is certainly the [...]
[...] Wise Words: Ribeye to die for [...]
[...] waited a whole week to enter this competition. I wanted to go to Germany to learn how to point/shoot and click my camera in the [...]