‍Steak Making

1. Caesar Salad with Homemade Dressing
2. Garlic Mashed Potatoes
3. Salted spinach 
4. Rib Eye Steak 8 oz. & Sauce
5. Steak dining plating
6. Wine pairing

Caesar salad

• 1 large head romaine lettuce, washed, dried, and chopped or torn
• 1/2 cup grated Parmesan cheese (plus more for garnish)
• 1 cup croutons (store-bought or homemade)

For the Dressing

• 1 tbsp mayonnaise 
• 2 tsp Dijon mustard
• 2 garlic cloves, minced or grated
• 1 tsp anchovy paste 
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp Worcestershire sauce
• 1/3 cup olive oil
• Salt and freshly ground black pepper, to taste

Garlic Mashed potato

• 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks, Cook in salted water for 10 mins
• 4–6 cloves garlic, peeled (adjust to taste)
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup heavy cream (or milk, for a lighter option)
• Salt and freshly ground black pepper, to taste
• Chopped parsley or chives (optional, for garnish)
  

Salted spinach

• 1 lb (450 g) fresh spinach (baby spinach works best, but regular works fine)
  
• 2 tbsp olive oil or butter (or a mix for richer flavor)
  
• 2–3 cloves garlic, thinly sliced
  
• Salt, to taste
  
• Freshly ground black pepper, to taste
  
• Optional: pinch of red pepper flakes or a squeeze of lemon juice for brightness

1. Prep spinach
   
   • Wash and dry spinach thoroughly (wet leaves can make it watery).
     
2. Heat pan
   
   • In a large skillet over medium heat, warm olive oil or butter until shimmering.
     
3. Sauté garlic
   
   • Add garlic slices and cook for 20–30 seconds, until fragrant but not browned.
     
4. Add spinach
   
   • Add spinach in batches if needed, tossing gently with tongs as it wilts.
     
5. Season
   
   • Add salt, pepper, and optional red pepper flakes. Toss until all leaves are just wilted—about 1–2 minutes total.
     
6. Finish
   
   • Remove from heat, add a squeeze of lemon juice (optional), and serve immediately.

Classic Pan-Seared Steak

• 1 pcs of 1 lb steaks (for two)
• Salt and black pepper, to taste
• 2 tbsp high-heat oil (like canola, avocado, or grapeseed)
• 2 tbsp unsalted butter
• 2–3 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme (optional)

Cook 3 mins each side for medium rare for 1.5 inch thickness.

STEAK Doneness

Rare/120–125°F

Medium Rare/130–135°F

Medium/140–145°F

Medium Well/150–155°F

Well Done/160°F+

While making sauce, keep steak in oven or proofer.

If you’re using a proofer to hold cooked steak, you want it warm enough to prevent cooling but not so hot that it continues cooking and dries out.

Ideal range:

• 125–140 °F (52–60 °C) — Keeps the steak warm without overcooking.
• Closer to 125 °F if you want to preserve a perfect medium-rare.
• Closer to 140 °F if holding for longer periods (food safety threshold).

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Sauce : 

Red wine sauce :

‍Red wine, beef stock, shallots, butter, and herbs like rosemary or thyme.

1. Sauté aromatics
   
2. Deglaze with wine
   
3. Add demi glace & thyme
   
4. Finish with cold butter & serve

Shortcut Demi-Glace

If you don’t want the 8-hour French kitchen marathon:

• Simmer good-quality beef stock (store-bought or homemade) with sautéed onions, carrots, celery, tomato paste, thyme, bay leaf, and a splash of red wine.
• Reduce until thick and glossy. Strain.

Classic Chimichurri Sauce

1. ½ cup parsley, chopped (or 2 tbsp dried)
2. 2 cloves garlic, minced or grated
3. ½ tsp red pepper flakes
4. ⅓ cup olive oil
5. 2 tbsp lemon juice

Steak Dinner Plating:

• 2 o’clock: Ribeye sliced & fanned with a demi-glace drizzle.
  
• 10 o’clock: Parmesan mashed potatoes in a neat quenelle.
  
• 8 o’clock: Bright green sautéed spinach with garlic, topped with crispy shallots.
  
• Garnish: Rosemary sprig on the steak, pinch of Maldon salt, micro herbs scattered.

Wine pairing

Classic Ribeye (Rich, fatty, juicy)

• Cabernet Sauvignon – High tannins cut through the fat beautifully.
  
• Syrah/Shiraz – Dark, smoky notes match the grilled char.
  
  

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