coriander ribeye and sauteed onions

i absolutely cannot emphasise enough about how much i love coriander (as you may have noticed i do try to slip some coriander into my recipes whenever i can) and i was playing around with the idea of adding coriander into my marinade when i realised how much coriander actually compliments beef.

of course coriander haters out there would be disgusted by it but i must say that there might be some chance that this recipe would totally change their minds.

most of the europeans cook their steaks with very little or no marinade at all; however being an asian, i'd love to put an asian twist to that age old boring recipe. to be honest it doesn't involve much kitchen action really, most of the time would go to letting the marinated beef sit and absorb all the wonderful flavours of the marinade. the other important bit is also to make sure you get a good cut of beef -- not that ribeye is the best of cuts but it is to me because of how the fats are decently distributed and how tender it is even if you overcook the steak. you may think about getting other leaner cuts of beef but do remember that the fats supplement the extra goodness to the steak.

i think it was my mother who taught me the idea of putting oyster sauce into onions and saute them till they're nice and soft. you wouldn't believe how wholesome and buttery the onions taste without putting any butter at all. the onions also have a natural sweetness to them so if you cook it at the right temperature, they will carmelise and give off its sweetness.

for the steak (measurements are for each steak):
1 ribeye steak
3 tablespoons of oyster sauce
2 tablespoons of worcester sauce
1 bunch of coriander, finely chopped (you may want to use however more or less)
a splash of vermouth or rice wine

for the sauteed onions:
1 large onion, thinly sliced into half moons
some oyster sauce for seasoning
water, if you like it wet/saucy

marinate the steak in the ingredients above and let it sit for at least 30 minutes.




with a little olive oil in a hot pan, stir-fry the onions together with the oyster sauce and a small amount of water until soft. careful to ensure that the onions do not burn but carmelise in the high heat.

pan fry the steak and control the heat according to how you'd like your steak:
high heat, 2 minutes each side if you like it rare
semi-high heat, 3 minutes each side if you prefer it medium rare
medium heat, 5 minutes each side if you like it medium
medium heat, 7 minutes each side if you want it to be cooked through.






serve with steamed vegetables.