Get ready for some serious sighs of satisfaction! When choosing a steak my preferences is rib eye and always medium rare. Serve this juicy grilled steak with the Tomato Blue Cheese salad (see salad recipes) or Roasted Rosemary Parmesan Potatoes (next post to come). Add a nice Bordeaux and you’re good to go! One tip when cooking steak, it is best to let the steak stand at room temperature for 1/2 – 1 hour before cooking.
Grilled Rib Eye Steak with Sherry Mushrooms
Steak: Choose one large Rib Eye Steak for two, at least 1 inch think
cracked pepper and coarse salt, to taste
3 tbsp olive oil
3 tbsp of crushed garlic
2 tbsp of your favorite BBQ sauce (I used Pappy’s Sauce for Sissies)
garnish with a tarragon leaves
Mushrooms: This recipe can be used in many ways; Pile mushrooms on top of thinly sliced, toasted baguette and serve as an appetizer. Serve over grilled steak, poultry, pork chops or with eggs. It is delicious on its own and can be served as a side dish to complement most main dishes.
1lb of button mushrooms, cut in quarters
3 tbsp of olive oil
2 cloves of garlic, crushed
1 small shallot, finely chopped
1/3 cup of sherry
2 tbsp fresh tarragon, chopped
2 tablespoons of cream, or half and half
salt and pepper to taste
Start by cooking the mushrooms: Heat up the olive oil in a large skillet over medium heat. Add shallots and cook until soft. Add garlic and cook for 1 minute. Add mushrooms, and increase heat to medium-high; cook for 5-7 minutes until most of the liquid disappears. Add Sherry and tarragon, cooking until the liquid is absorbed and mushrooms begin to brown/carmalize. Be sure to stir while browning. As a final touch, add the cream, fold into mixure. Remove from heat and cover. Time to cook the steak.
Cooking the Steak: Remove the steak from refrigerator and sprinkle with cracked pepper and coarse salt. Let stand 30 minutes at room temperature.To cook the Steak, turn up the heat on your grill. After its nice and hot, lower to med-high. Mix the crushed garlic, BBQ sauce and the olive oil together. Spread 1/2 of this mixture on one side of the steak, Place steak garlic oil side down on the grill. Pour remaining garlic oil on other side. Close the grill and cook for 4-5 minutes. Turn the steak over and cook for another 3-4 minutes (this is the time for medium rare steaks). Remove from grill. The steak will continue to cook even when removed so be sure not to overcook.
Plating the dish: Place steak on cutting board and slice into long thin strips about 1/2 inch thick. Maintain the steaks shape while you slice it. Place a knife under the steak and lift onto serving plate. Top with Sherry Mushrooms. Garnish with fresh tarragon leaves. Like I said..get ready for some serious sighs of satisfaction!
