There’s just something about the aroma of sweet anise seed, cloves, and cinnamon, mixed with the refreshing sense of fennel, and then spiced to the max with a hint of Szechuan pepper. The combination almost tickles the faculties, causing the perceptions to dance with delight.
Thus, allow yourself to be tickled pink with the fragrance, flavor, and texture of this blend.
Chinese Five-Spice Ribeye
2 whole star anise
2 tsp. whole Szechuan peppercorns (or generic peppercorns)
1 tsp. whole cloves
1 tsp. fennel seeds
1 tsp. coriander seed
1 cinnamon stick, broken into a few pieces
In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent burning. Allow to cool.
Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine powder is formed.
** Makes about 1/4 cup. Use only about 1-2 Tbs. for one BIG steak.
1 large ribeye steak
1/2 tsp. Himalayan sea salt
1 Tbs. olive oil
Sprinkle steak liberally with 1-2 Tbs. seasoning, as well as salt, on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with plastic wrap and let marinade at room temperature for 30 minutes.
Preheat oven to 450. Place steak in a small baking pan and drizzle with a little extra oil.
Roast until one side is browned and sizzling, before turning over to brown and sizzle the other side. Depending on how you like your steak done, this could take anywhere from 30-45 minutes in the oven. Leave a bit longer for well-done.
Serve with shredded parsnip and rice, cooked together with a bit of olive oil or butter, as well as salt and pepper.
Finally, garnish with a thinly sliced bell pepper, sautéed in oil and any leftover Chinese Five Spice Blend and Himalayan salt.