Char Crusted Rib Eye Garlic Butter Mushrooms Yukon Gold Food

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CHAR-CRUSTED RIB EYE, GARLIC BUTTER MUSHROOMS & YUKON GOLD



Char-Crusted Rib Eye, Garlic Butter Mushrooms & Yukon Gold image

A great steak starts with a great cut of beef and for me that means USDA Prime. Less than 2% of all beef is graded USDA Prime but the extra cost is worth every penny, IMHO. Look for an amply and evenly marbled Rib-Eye, preferably bone in, of about 1.5 " thickness. The meat should be a pale cherry red in color and be firm with a creamy-white fat marbling throughout. Reject two-toned meat. To prepare the steak for grilling, remove it from the refrigerator at least 45 minutes prior to grilling to allow it to achieve room temperature. I use "Char Crust" Roasted Garlic & Peppercorn rub on the steak. This rub leaves a beautiful, mouth-watering crust on the steak. I prefer to enjoy a great steak with a couple simple sides. Garlic buttered Crimini (baby Portobellos) mushrooms and a Yukon Gold potato. (Recipe for sides in the directions.)

Provided by Three-olive Martini

Categories     Steak

Time 35m

Yield 1 serving(s)

Number Of Ingredients 4

1 (12 -16 ounce) rib eye steaks (12 oz for boneless 16 oz bone-in) or 1 (12 -16 ounce) usda prime steak (12 oz for boneless 16 oz bone-in)
1 tablespoon peppercorn (a.k.a. Char Crust Roasted Garlic and Peppercorn rub)
4 -6 cremini mushrooms (baby Portobellos)
1 medium yukon gold potato

Steps:

  • Remove steak from refrigerator 45 minutes prior to grilling. Apply Char Crust Roasted Garlic and Peppercorn rub and let sit to warm to room temperature. Heat grill to accomplish searing. Put steak on grill and turn 90° one minute later. After another minute flip the steak over and after another minute turn steak 90° again to accomplish the great grill marks. Turn grill down to 350° and continue to grill for another 10-15 minutes depending on your desired degree of doneness, flipping steak half way through. Baste steak with a little EV olive oil when you turn the heat down and when you flip it to help maintain the beautiful char and moistness. When steak is done to your taste, remove from grill and let sit for 3-4 minutes covered with aluminum foil.
  • A steak of this quality should be enjoyed with a great Cabernet Sauvignon.
  • Sides:.
  • Garlic-butter Mushrooms.
  • Garlic-butter marinade: (Mix up in a small ramekin).
  • 1 ounce of EV olive oil.
  • 1 tsp butter.
  • 1 clove garlic finely chopped.
  • 1/8 tsp fresh cracked pepper.
  • 1/8 tsp salt.
  • Remove the stems from 4-6 mushrooms and dredge the mushroom caps well in the garlic butter mixture. Place them head down on a 12"x12" square of aluminum foil and wrap up and seal into a packet for the grill. Put this packet on the grill when your turn the heat down to 350° after searing your steak and they should be done perfectly in about 12-15 minutes.
  • Seasoned Yukon Gold.
  • After a good scrubbing, stab the Yukon Gold with a fork several times. Rub the skin with a small amount of EV olive oil to moisten it, then season the skin with salt, pepper and some chive flakes and wrap the potato in aluminum foil. The potato will take about an hour on the grill @ 350° so make your cooking plans accordingly.
  • Bon Appetite!

Nutrition Facts : Calories 1317.8, Fat 78.5, SaturatedFat 31.6, Cholesterol 231.3, Sodium 243.3, Carbohydrate 94.5, Fiber 29.3, Sugar 2.8, Protein 74.5

RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks W/ Mushrooms, Brandy and Blue Cheese image

Taken from Bon Appetit magazine. This recipe was included in a lesson on how to best pan-fry steak. Definitely not for those watching their weight, however maybe it can be saved for a special occasion or "cheat night". :) Please note, cooking time includes one hour of "standing time".

Provided by jonesies

Categories     Steak

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

2 (10 ounce) rib eye steaks, each about 1-inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 lb mushroom, thickly sliced
4 garlic cloves, chopped
3/4 cup beef broth
1/4 cup brandy
3/4 teaspoon fresh rosemary (minced)
1 1/4 cups blue cheese, crumbled

Steps:

  • Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
  • Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
  • Melt butter in heavy medium skillet over medium-high heat.
  • Add onion and saute until beginning to soften, about 3 minutes.
  • Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
  • Heat heavy large skillet over medium-high heat.
  • Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
  • Transfer steaks to plates; tent loosely with tin foil to keep warm.
  • Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
  • Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
  • Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
  • Season sauce to taste with salt and pepper.
  • Spoon sauce over steaks; sprinkle with remaining blue cheese.
  • Garnish with rosemary sprigs if desired.

Nutrition Facts : Calories 1423.1, Fat 111.6, SaturatedFat 53.2, Cholesterol 302.1, Sodium 1561.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.9, Protein 72.8

RIB-EYE STEAK WITH WILD MUSHROOMS



Rib-Eye Steak With Wild Mushrooms image

Make and share this Rib-Eye Steak With Wild Mushrooms recipe from Food.com.

Provided by lazyme

Categories     Meat

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic, minced
1 teaspoon chili powder
2 tablespoons olive oil
2 lbs rib eye steaks, bone In
2 slices bacon, finely chopped
1/2 onion, finely chopped
1 tablespoon olive oil
6 ounces shiitake mushrooms, quartered
1/8 teaspoon dried red pepper flakes
1 cup chicken broth
3 garlic cloves, chopped
2 tablespoons Italian parsley, chopped
1 tablespoon maple syrup
1 tablespoon fresh lime juice

Steps:

  • Preheat oven to 350.
  • In a small bowl stir together salt, pepper, garlic, chili powder, and 1 tablespoon oil and rub mixture on both sides of steak.
  • In a heavy ovenproof 10-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear steak 2-3 minutes on each side.
  • Transfer steak to a rack set in a small roasting pan.
  • Wipe skillet clean with paper towels.
  • Make mushrooms:.
  • In cleaned skillet saute bacon and onion over moderately high heat until bacon begins to sizzle and stir in mushrooms and red pepper flakes.
  • Put pan with steak and skillet with mushrooms in upper and lower thirds of oven and cook 15-25 minutes, or until a meat thermometer inserted in thickest part of steak registers 125 for medium-rare or 135 for medium.
  • Remove steak and mushrooms from oven and let steak stand 10 minutes.
  • While steak is standing, add broth to skillet with mushrooms and boil until reduced by half.
  • Add garlic, parsley, maple syrup,, lime juice, and any meat juices in roasting pan and simmer, stirring, 2 minutes, or until sauce is slightly thickened.
  • Season sauce with salt.
  • Serve steak with sauce.

Nutrition Facts : Calories 1562.6, Fat 125.4, SaturatedFat 45.1, Cholesterol 313.9, Sodium 1892.7, Carbohydrate 19.8, Fiber 3.6, Sugar 9.9, Protein 85.8

PAN ROASTED MEDALLION OF BEEF RIB-EYE



Pan Roasted Medallion of Beef Rib-Eye image

with Purée of Yukon Gold Potatoes and California Golden Relish by Chef Thomas Keller. Many steps to this but well worth it for your dinner guests. If you can make an aluminum ring and stack/layer the different parts of this at serving time it looks grand!! (it should remind you of an ice cream sandwich, potatoes, Raisin Relish, Beef then sauce) Since I've not made this I'm guesting on the prep and cook time.

Provided by Charlotte J

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 31

2 cups california golden raisins
3 tablespoons sugar
1/4 cup white wine vinegar
1/2 cup minced red onion
3/4 cup water
1 star anise
1 inch piece cinnamon stick
6 allspice berries
10 black peppercorns
2 whole cloves
1/2 cup yellow bell pepper, cut into 1/8-inch dice
1 1/2 tablespoons minced cornichons
2 cups red wine, such as Cabernet Sauvignon
2/3 cup shallot, sliced 1/8-inch thick
1 cup carrot, sliced 1/8-inch thick
1/2 cup mushroom, sliced 1/8-inch thick
20 sprigs fresh Italian parsley
8 sprigs fresh thyme
2 bay leaves
4 tablespoons garlic, sliced 1/8-inch thick
12 black peppercorns
2 cups veal stock
1 unpeeled yukon gold potato
1 cup heavy cream, hot
1 cup unsalted butter
kosher salt, to taste
white pepper, to taste
1/2 cup canola oil
8 (5 ounce) beef medallions (1 1/2-inches thick)
kosher salt & freshly ground black pepper, to taste
8 sprigs fresh chervil

Steps:

  • California Golden Raisin Relish:.
  • Place golden raisins, sugar, vinegar, red onions, water and a sachet consisting of 1 star anise, a 1-inch piece of cinnamon stick, 6 allspice berries, 10 black peppercorns and 2 whole cloves in a 10-inch pot.
  • Bring to a simmer over low heat.
  • Cover and continue to cook for 10 minutes.
  • Remove cover and reduce liquid until dry.
  • Be careful not to burn.
  • Remove from heat, let cool and mix in remaining ingredients.
  • Red Wine Sauce:.
  • In a medium saucepan, bring wine, vegetables, parsley, thyme, bay leaves and garlic to a simmer.
  • Simmer until almost all the liquid has evaporated.
  • Add peppercorns and veal stock and simmer for another 10 to 15 minutes, or until stock is reduced to a sauce consistency (about 1 cup).
  • Strain through a fine-mesh strainer into a small saucepan.
  • This sauce can be refrigerated for 2 to 3 days.
  • Yukon Gold Potato Purée:.
  • Put the potatoes in a large pot and cover with cold water, twice the volume of the potatoes.
  • Bring to a slow simmer; cook until potatoes can be pierced with a knife with no resistance.
  • While potatoes are still hot, peel and then press them through a potato ricer into a heavy-bottomed saucepan and begin to incorporate the hot cream and butter.
  • Whisk well; season potatoes with salt and pepper.
  • Keep warm.
  • Beef Medallions:.
  • Heat canola oil in a large saucepan until smoking.
  • Season beef with salt and pepper.
  • Working in batches, pan-roast medallions on each side until browned, about 2 minutes per side for medium rare (145°F).
  • It is important not to crowd meat in pan or it will steam not pan roast.
  • Remove meat from pan and reserve in a warm area.
  • To Serve:.
  • Heat 8 dinner plates.
  • Evenly divide potato purée in center of each plate.
  • Portion raisin relish evenly on top of each beef medallion.
  • Carefully lift each medallion and position it on top of the purée.
  • Spoon red wine sauce around each plate and garnish with a sprig of chervil.

Nutrition Facts : Calories 650.8, Fat 48, SaturatedFat 22.5, Cholesterol 101.8, Sodium 60.1, Carbohydrate 46.6, Fiber 2.8, Sugar 28.1, Protein 3.6

GARLIC-MUSHROOM RIBEYES



Garlic-Mushroom Ribeyes image

It's easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.-Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 beef ribeye steaks (1 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Steps:

  • Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

Nutrition Facts : Calories 632 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 305mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

RIB ROAST WITH MUSHROOM CRUST



Rib Roast With Mushroom Crust image

This mouthwatering mushroom-crusted rib roast is a perfect Sunday family dinner. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Roast Beef

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (3 rib) prime rib roast (about 6 pounds)
salt & freshly ground black pepper
3 tablespoons Dijon mustard
1 cup dried mushroom, finely ground
15 sprigs fresh rosemary
15 sprigs fresh thyme
3 shallots, halved
1 head garlic, halved
3 tablespoons olive oil
2 cups veal stock
3 tablespoons olive oil
1 shallot, finely chopped
1 cup mixed mushrooms, such as oyster and shiitake, coarsely chopped
2 cups veal stock
2 tablespoons butter, cubed
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • For the rib roast:.
  • Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust.
  • In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes.
  • Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm.
  • For the sauce:.
  • Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.

Nutrition Facts : Calories 182.8, Fat 17.7, SaturatedFat 4.3, Cholesterol 10.2, Sodium 122.5, Carbohydrate 6, Fiber 0.5, Sugar 0.2, Protein 1.3

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