happy new year everyone!

Happy new year to myself, I mean.  Wowzers Michie we've certainly come a long way eh? Uhh. yes, but we'd better stop talking in plurals like we're crazy


I have 10 minutes before I leave for supper (SUPPER! SUPER SUPPER! SUP SUP SUP SUP SUPPER!) -- i have to explain the Singapore supper scene in greater detail next time. hopefully with ugly photos. but oooooh supper. fresh, spicy, smokey barbecued seafood.. noodles galore.. eggs, proteins, yummy yummies..


and I digress again. Oh speaking of which, I should write down my new year resolutions but OH look at me digressing AGAIN.

I wanted to post this pretty fab recipe by ANGIEME on roasting a ribeye. I just did it for the first time using a 3.75lb angus ribeye that I flew from the US back to Singapore for my mum's birthday (wild! eh? but worth it!) (leaving 2 bags of brussel sprouts and the huge chunk of parmesan cheese in the fridge wasn't worth it, though)

Flowers for my mum's birthday! Which falls on Christmas day. Oh mummy.. :)


The timings are almost perfect, although I'd like to caution everybody myself that oven temperatures vary, so.. bear that in mind and don't go boo-ing the poor lass if your roast doesn't turn out. From her picture it looks like a medium-well done steak, but she mentioned she likes hers medium-rare, more toward the rare side. I'd say her roast looks a wee overdone for that.

I also use Montreal Steak Seasoning, which was rather good and so good when you are harried and pressed for time. If you want to go full monty and au natural, I suggest a concoction of thyme, rosemary, lots of fresh garlic, coarse salt and fresh ground black pepper. Did i mention to mix equal parts salted butter and canola oil to lubricate your lovely hunk of meat before seasoning?


That said, I went with my utter gut feeling and baked the bloody bugger sans meat thermometer. total champ,  I am. I cut a total of 17 minutes off the bake time and it was bloody delicious. I knew that my timings were definitely going to be shorter than from the guideline, since me oven's a nice hot baby and sometimes is over-eager to please (like.. men). The 17 minute decision was purely by gut, and I'm glad it worked out. Me mam and da like their steaks medium, me wee sis and her boy like it med-rare, and I'm a rare girl myself, so we all dug in in that order as I sliced up the roast from the outside in :)

*note before I forget: when I took the roast out of the oven it was still oozing juice, which ought to be caught and saved. It does not necessarily mean that your roast is undercooked, simply that it is juicy and yummy.

* also, before i forget as well: be not afraid to cover your roast with tin foil halfway through the baking process if you fear that it will be too burnt on the outside. Your instincts will serve you well.

*My roast turned out yummy, but with far more rare parts than medium/medium-rare. That was ideal for us cuz we saved the leftovers and i will coat is some more with the rub before broiling it quickly, hence cooking it some more. If we were planning to eat the whole bugger, I would have left it in for several minutes more.

Took a photo of the roast as I was cutting through it. As common sense would tell you-- slice thin, and only after letting it rest for at least 15 minutes, preferably 25.

OKAY gotta jump! barbecued stingray awaits!