Happy Friday, guys!
How was everyone's week? Ours was pretty busy. I've been working all week and just have been too exhausted to do much of anything else! I had the pleasure of having the day off yesterday, though, and decided to surprise Andy with some big and juicy steaks for dinner.
The sauce is really easy, too. I decided to pickle some mushrooms (weird, but pleasantly acidic) and use the quick pickling liquid as a component in an easy pan sauce.
The whole meal came together in less than 30 minutes and was absolutely delicious! We both cleaned our plates right up!
Ingredients:
2 bone-in ribeye steaks
salt and pepper, to taste
2 tablespoons unsalted butter
1/4 lb. cremini mushrooms, sliced
1/2 cup white balsamic vinegar
1 tablespoon salt
1 cup veal/beef stock
1 tablespoon unsalted butter
In a small saucepan, bring the balsamic vinegar and salt to a boil. Stir until the salt is completely dissolved. Place the mushrooms in a small bowl and cover with the hot pickling liquid. Let sit for at least 30 minutes.
Heat a large cast iron skillet under medium high heat. Melt the 2 tablespoons of butter. Season steaks with salt and pepper on both sides. Add to skillet and cook until a nice sear forms. Cook the steaks until desired doneness - a perfect medium rare for us take about 7-8 minutes depending on how thick your steaks are.
Remove the steaks from the skillet and let rest on a cutting board. Add the mushrooms and pickling liquid to the pan to deglaze. Cook until mushrooms are starting to soften and vinegar is reduced to about 3 tablespoons. Add veal stock and reduce liquid by half, or until at a syrupy/sauce-like consistency. Mount the sauce with the remaining 1 tablespoon of butter and season with salt and pepper, to taste.
Serve steaks with desired starch (we had some mashed potatoes) and top with mushrooms and sauce.
This was definitely a nice little treat. We don't have red meat very often, but when we do, we like to do it up right!
Hope you all have a great weekend!
Wow, this looks so mouth-watering good and I love how simple it is!
ReplyDeleteThis looks really tasty. I'm getting hungry...
ReplyDeleteThis looks so good. I will be making the mushroom sauce the next time I have a steak day.
ReplyDeleteYummy and tempting. I can't use beef but I think I will try with lamb instead.
ReplyDeleteWow, Just wow. This looks so amazing! Love the use of crimini's in the mushroom sauce...thanks for sharing!!
ReplyDelete-Shannon
Andy is one of the luckiest chaps on the planet! The ribeye looks great but it is the sauce that is just phenomenal.
ReplyDeleteAndy is so lucky! ANd you're so great to him. These look perfectly cooked!
ReplyDeleteMy middle name is Andy (not really, but I was hoping this was for me). GREG
ReplyDeleteMy husband's going to LOVE this!! He's the steak person in the family, but looking at this, i think i just converted! Mouthwatering!
ReplyDelete