Cooking instructions
Preparation
•Thaw the ribeye steak and dry it with paper towels.
•Heat the mashed potato in the microwave until soft.
•Wash the vegetables, cut the bell peppers, and peel the pearl onions.
Cooking
1.Sprinkle the steak with black pepper and sea salt. In a hot pan, sear both sides of the steak with canola oil for 30 seconds (until golden brown). Let the steak sit aside to cool for 10 minutes.
2. Preheat the oven to 170°C, and then bake the steak in the preheated oven for 3 minutes.
3. In a hot pan, pan fry the baby corn, bell peppers, manganji peppers, garlic gloves, and pearl onions with canola oil until golden brown.
4.Stir fry the minced garlic on low heat, and then add in the assorted vegetables to stir fry more.
5.Serve the ribeye steak with vegetables and mashed potato.
☆Tip: Seal in the steak juice by letting the ribeye steak sit aside after it is seared. ☆Searing a ribeye steak with unsalted butter makes it more evenly-colored.