Canadian Rib Steak

The Canadian Superstore at Metrotown was having a sale on beef this afternoon. Their bone-in rib steaks were irresistible; this is the same premium cut used for great steak dishes like Cote de Boeuf and Prime Rib. We are going to have a feast this evening . . .

Let the steak warm up to room temperature, lightly season with freshly ground black pepper & sea salt, then pan fry with butter & olive oil on high heat for two minutes per side. Transfer the steak onto an oven pan that has been roasting potatoes with herbs, and let it finish cooking in the oven for about 10 minutes.

For a tasty sauce to accompany your steak, fry some garlic & onions and add the pan drippings along with half a cup of red wine. Reduce the mixture by about half on the stove before serving over the steak that has had some time to rest.

This thick hefty piece of steak was tender, juicy, and large enough for the two of us to slowly savour and enjoy . . . Mmmm . . .