Sung Anh's Ribeye Steak with Quinoa and Smoked Green Onion Garnish
Steak paired with a garnish that maximizes texture—perfectly seared ribeye cooked evenly using the traditional sous-vide and arosé techniques, combined with crispy toasted quinoa and smoked green onions.
Ingredients needed 2 servings
Recipe
Cooking tips
- When cooking thick ribeye, avoid grinding pepper too finely—fine particles burn easily during searing, resulting in bitterness. Use coarse grains instead.
- Insufficient oil in the pan leads to uneven heat transfer and inconsistent cooking, so always use plenty of vegetable oil.
- To achieve a satisfying crunch and unique texture, toast quinoa thoroughly until it pops like popcorn, removing all moisture.
- When slicing, ensure the knife blade naturally rests against the knuckle of your hand, and gently pull your hand back as you cut for maximum safety.
Recommended for
- Those who want to recreate perfectly even, restaurant-quality ribeye steak at home.
- Home cooks interested in mastering the classic arosé technique using herb-infused butter to enhance meat flavor.
- Diners seeking a unique textural contrast beyond simple sauces—crispy quinoa and smoky green onion in harmony.
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