Pan Seared Rib Eye with Turmeric Braised Potatoes and Curry Aioli

1 hr


Pan Seared Rib Eye with Turmeric Braised Potatoes and Curry Aioli Recipe
Club Noor

by Saba Wahid

Rate This Recipe:


0 0 Rating :( 0 rating):


For the steak:

4 rib eye steak (1½ inch thick)

Sea salt and freshly ground black pepper

Noor Oil (to coat)

For curry aioli:

2 eggs yolks

tbsp  lemon juice

4 roasted garlic cloves

1 tsp  Dijon mustard

For turmeric braised potatoes:

4 russet potatoes (peeled and cubed)

½ tsp  sea salt

1 tsp turmeric powder

1 tsp red chili flakes

1 tbsp butter

½ tsp  curry powder

1-2 tbsp Noor Oil



An excellent tasty and succulent rib eye steak served with a delicious trio of turmeric braised potatoes, sautéed mushrooms; topped with curry aioli.

Steps Involved:

Aioli preparation:

Whisk together yolk, lemon juice, and mustard in a bowl. Add a few drops of Noor Oil at a time, to yolk mixture, whisk continuously, until all Noor Oil is incorporated and good emulsion is prepared.

Note: If mixture separates, stop adding Noor Oil and continue whisking until mixture comes together, then resume adding Noor Oil.
To this emulsion, whisk in garlic paste, curry powder, and season well with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Once the aioli is prepared, cover and refrigerate until ready to use.

Turmeric based potato preparation

Heat 1-2 tablespoon of Noor Oil to a medium-high temperature in a flat bottomed pan, add the potatoes and cook for 1-2 minutes. Add salt, turmeric, and red chili flakes and cook for 2 minutes. Add butter and some lime juice, reduce the heat to low and cook covered for 10 minutes.
As the potatoes start to brown and when they are crisp remove from heat and keep warm.

For steak preparation:

Preheat oven to 260 degrees celsius. Place an empty baking tray in the oven.
Place a large heavy bottomed skillet on the flame at high heat for 5 minutes.

Remove the steaks from the fridge and bring them to room temperature.
Coat the steaks lightly with Noor Oil and sprinkle both sides with a generous amount of sea salt and freshly ground black pepper.

Place the steaks on the hot and dry skillet, cook two steaks at a time to prevent steaming. Cook steaks for 30 seconds on one side, turn the steaks over with tongs and cook the other side for 30 seconds more.
Now transfer the basted steaks to the baking tray and place in the preheated oven for 2 minutes and bake. Flip the steaks on to the other side and cook for another two minutes for a medium rare doneness.

Note: If a medium done steak is preferred roast each side for 3 minutes each
Remove the steaks from the baking tray, cover loosely with aluminum foil and allow it to rest for 2 minutes.


Serve steaks on a large plate with turmeric braised potatoes and curry aioli and any other vegetable sides like, sautéed mushrooms, boiled vegetables etc.

  Browse By