Marvin’s Five Episode 4: Sambuca & Stilton Steak 🥩

It’s Episode 4 of Marvin’s Five and Chef Marvin Gauci is not holding back on flavour in our Fino kitchen for this one. Follow this recipe to create the perfect steak with FoodBlog’s added edge - a Sambuca and Stilton sauce! 👌

We got all our 5 ingredients from Arkadia, and more specifically through the Wolt app - so you can do the same. This stellar dinner could be yours in a matter of minutes. 

Watch the full video to get all the pro-tips you’ll need to recreate this mouthwatering steak. 🤤

Recipe

You're in for a treat with this one... look at that meat temp!

Ingredients

Apart from the basic ingredients of olive oil, salt, pepper, chilli, garlic and butter*. The following 5 ingredients will be needed for this dish. 

• 2 shots Sambuca
• 300g prime ribeye
• 120g Stilton cheese, crumbled/sliced
• A small bunch of parsley, finely chopped
• 1 yellow onion

*Please note that garlic and chilli were not used in this Episode’s dish.

Method

1. To kick off this recipe the right way, we’re starting with an alcohol marinade. For this dish, 2 shots of Sambuca will be used as a marinade for the ribeye, this is done to infuse the aniseed flavour into the meat. For best results, soak your ribeye for 30 minutes. Flip the meat over in your Sambuca-filled bowl, halfway through the soaking period to pack in more flavour. ⏱️

Sambuca adds a distinctive aniseed flavour. Marinate for 30 minutes.

2. While your meat marinades, finely chop some parsley by hand or use a blender for a finer cut. Place your parsley on the side and chop the onions into a fine dice. 🌱

Finely chop your onions and parsley for your Stilton sauce.

3. Heat a saucepan over medium heat, put some oil in your pan, and throw in your diced onions. Once the onions cook add the crumbled or sliced Stilton cheese and parsley to your sauteed onions. Add a drop of water to the pan to loosen the dish to create a creamier consistency. Once you get the consistency you’re looking for - glossy and thick - remove from the heat and set aside. 🧅

Use water to loosen your sauce. Remember you can always add more, so go easy on the liquids.

4. After 30 minutes of marinating, take your ribeye to a hot pan with a little bit of oil in it, and sear to lock in all the juicy flavours. Cook to your preferred temperature, this recipe calls for a medium-rare finish. 🥩

Crisp AF and packed with flavour! 🤤

5-- While your steak reaches temperature, empty all the remaining Sambuca from your marinating dish into the Stilton sauce, cook off the alcohol - you only want to infuse the sauce with the aniseed flavours. Add more water to reach the consistency you prefer. 

Don't waste any Sambuca, add it to your sauce for some extra yum.

6. As soon as the meat is ready, remove from the heat and rest for a good 3 minutes before slicing. To get a richer, velvet-like texture to the sauce, add a knob of butter and allow it to melt through the sauce. And you’re ready to plate.🍴

Adding butter does not need to be justified, but do this for a velvety sauce with a glossy finish.

7. Serve your sauce as the base of your dish, your sliced meat should sit on top of the sauce with its perfect colouring drawing you in. Season with salt and pepper and garnish with some fresh parsley. And voila! 

And voila! A beautifully cooked ribeye with a Sambuca & Stilton sauce.

This week, the perfect companion to our steak with a FoodBlog twist, a full-bodied Rioja - a dry red with fruity flavours, perfect with the rich sauce and juicy ribeye. 🍷

We’re halfway through Season 1 of Marvin’s Five and excited to share our next 4 recipes. 

Hop onto FoodBlog Network next week for Episode 5 of Marvin’s Five. 😋