Recipe Video
Instructions
Prep the Steak
3 minutesPat the steak dry with a paper towel. Season both sides with salt and pepper.
Cook the Steak
10 minutesIn a hot pan, sear the steak for 1 minute on one side. Flip, then add butter, garlic, and rosemary. Baste with the melted butter and cook to your desired doneness.
Rest & Sauté
2 minutesRemove the steak and let it rest. In the same pan with the leftover sauce, stir-fry the carrots and mushrooms until tender.
Heat the Base
2 minutesWarm up the FibrePot pouch using either a microwave or stovetop, following package instructions.
Assemble the Bowl
2 minutesSlice the steak and plate with the FibrePot base and sautéed vegetables. Serve warm.
Cooking Tips
- Let the steak rest at least 5 minutes for juicier slices.
- Slice carrots thinly so they cook quickly in the pan drippings.
- Add a splash of soy sauce or balsamic to the veggies for extra depth.
Storage Tips
- Store cooked steak separately from FibrePot to avoid sogginess.
- Keep leftovers 3–4 days in an airtight container.
Chef Notes
- Basting with butter, garlic, and rosemary boosts aroma drastically.
- A cast-iron skillet gives the best crust.
Frequently Asked Questions
Yes, grilling works great — still baste afterward with melted butter for flavour.
Peeling is optional; scrubbing is enough.
Striploin, ribeye, and sirloin all work well.
Yes, use olive oil instead of butter.
Yes, but store steak slices separately to keep texture.
Recipe Details
Prep Time:
15 minutesCook Time:
12 minutesAdditional Time (resting, marinating):
20 minutesServing Size / Yield:
4 servingsCuisine Type:
CanadianDish Type:
Dinner / Main CourseNutrition Facts
Carbohydrates:
Ingredients
FibrePot
1 pouch
Steak
Your choice size
Carrot
1
Mushrooms
80g
Salt
¼ tsp
Black Pepper
½ tsp
Garlic Cloves
2
Rosemary