dinner · gluten-free · dairy-free
Rib-eye with massaman peppercorn sauce
A Thai-leaning steak frites: a big seared rib-eye under a rich massaman curry and green peppercorn sauce, with fries or sticky rice.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains peanuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Salt the steak and leave it uncovered in the fridge for at least 2 hours (or overnight). Take it out 30 minutes before cooking.
-
2
Sear in a very hot heavy pan with the oil for 4-5 minutes a side, turning the fat edge onto the pan for a minute, until about 52°C (125°F) inside for medium-rare. Rest 10 minutes.
-
3
Pour off most of the fat, soften the shallots for 2 minutes, then fry the curry paste until fragrant, about 1 minute.
-
4
Add the coconut milk, stock, fish sauce, sugar and tamarind. Simmer until glossy and slightly thickened, 6-8 minutes. Stir in the peppercorns and taste for salt, sweet and sour.
-
5
Slice the steak off the bone and across the grain. Spoon over the sauce and finish with peanuts and herbs. Serve with fries or sticky rice.
