Recently I’ve been cooking with a lot of Angus beef products from Crescent Foods, which is a game changer for the halal food market here in the United States. It’s not easy to get beef from a grass-fed halal source, but Crescent has done an amazing job of sourcing it from New Zealand and providing it to us in a variety of stores throughout the country. Being in Chicago, I’m fortunate that it is available in some stores, but not everywhere yet- us halal consumers have to ask for it so that more stores will consider carrying it.
For this super easy and quick recipe, I used the Angus Ribeye Steak that Crescent carries. They also have beef cubes, ground beef, beef burgers and more. I also used a grill pan with ridges so you can get those really great grill marks in the dead of winter when you can’t go outside and grill!
I start out by salting the pan (add pepper, too, if you like) and a nice big pat of butter so that when it melts, it will cover the underside of the steak. I like to let it cook long enough that it gets a nice dark brown color and not move it until it easily moves itself with a little nudge of a spatula (silicone here, nothing metal or it will scratch the cast iron pan), around 5-7 minutes.
That gives me just enough time to prepare the no-cook creamy sauce that will go on top of the finished steak. All you need is some sour cream, mayonnaise, parsley and salt. Put it all in a small bowl and mix, then set aside until the steak is done.
Once the first side is cooked to your liking, turn it over gently and let it cook on the other side. Don’t do too much of that flipping, otherwise you’ll ruin the nice and neat grill marks. I like to do another 5-7 minutes, then find something to cover the pan for a couple minutes, just to be sure it’s well done, as I’m not keen on rare or medium rare meats.
Once it comes off the pan, you can salt again just a bit and even add a small pat of butter on top of the sizzling meat- it’s really delicious that way; otherwise just let it cool for a few minutes and add the cream sauce directly on top. If you’d rather not, you can simply serve it as a dipping sauce.
I absolutely loved this recipe, which is simply the product of starting with a high quality ingredient and not doing too much to it in the process of cooking to interfere with it. It came out juicy and tender and with just the right amount of cream on top, I felt like it was something you might order from a gourmet restaurant. Serve with some sort of potato dish, home-baked fries or even rice. Who needs to go out to eat?
- 1 Crescent Foods Angus Beef Ribeye Steak (about 1 pound, 4 ounces)
- 2 large pats unsalted butter + 1-2 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 1/3 cup whole milk sour cream
- 1/3 cup mayonnaise
- 2-4 tablespoons fresh parsley + more for garnish
- Prep the grill pan by adding a pinch or two of salt to the bottom of the pan. Add black pepper, too. Add one pat of butter and one tablespoon olive oil then heat the pan gently. Once the butter begins to froth, place the steak in the center of the pan and continue to cook over medium-high heat for 5-7 minutes.
- Meanwhile, prepare the creamy herb mixture by placing the sour cream, mayonnaise, a pinch of salt and pepper and the chopped parsley (leaving a little extra for garnish). Set aside.
- Turn the steak over gently when it flips easily. Try to do this just once. After about 5-7 minutes, cover for a couple minutes to finish it off and make sure it's cooked thoroughly. Remove from heat and add a pinch of salt and a little butter (optional) and cover for 2-3 minutes. Just before serving, serve with cream on top or in a small dish on the side for dipping.