Rib Eye Mushroom Marsala

Here is a rich dish to win someone's heart with.
1 bone-in ribeye steak, about 1-1/4 lb
12 oz fresh button mushrooms, sliced
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 Tbsp butter
1/4 cup Marsala wine
1/4 cup beef broth
1/2 cup heavy cream

Melt the butter in the oil in a large skillet. Heat to shimmering and then add the mushrooms. Cook over high heat until the mushrooms release what water they will and brown up nicely. Remove from skillet and set aside.

Heat a dash of canola oil in the skillet until almost smoking. Add the steak and sear on one side for about 3-5 minutes. Salt and pepper the steak to taste and flip the steak.

Cook another 2-3 minutes, until outside is nicely browned but still medium rare inside.

Remove the steak to a plate and cover to rest and keep warm. Add the shallot to the skillet with a tablespoon butter. Cook for about 2-3 minutes until the shallot is softened. Add the marsala wine and then bring to a gentle boil to allow the alcohol to cook off.

Add the cream and allow the sauce to thicken. Stir in the mushrooms into the sauce and adjust seasoning with salt and pepper to taste.

Slice the steak on a bias and serve with the mushroom Marsala sauce.  Serve 2.

Cook's Note:  The ribeye steak is the prime rib of the beef in steak form - I think the best steak there is.

Others might prefer the NY Strip, slightly less fatty, but also very, very good.  You could use whatever is your favorite steak for this dish, just be sure not to overcook, and to allow the steak to rest a few minutes before slicing.

Pan Seared NY Strip with Chili Lime Butter

Shiitake Asparagus and Boiled Potatoes

Here, the classic NY strip steak is flavored with a savory herb butter with the kick of lime and chili, smoothed by the richness of Thai basil.
1-1/2 lb baby potatoes
2 large NY strip steaks (I used bone-in)

Herb Butter:
1 stick butter, softened to room temperature
zest of 1 lime
1 Tbsp fresh lime juice
1/4 tsp dried crushed red chili flakes
2 Tbsp fresh Thai basil leaves, minced (or western basil, or tarragon)

1 Tbsp butter plus 1 Tbsp olive oil
1 bunch asparagus
8 oz fresh shiitake mushrooms, sliced

Bring the butter and steaks to room temperature. Season steaks with salt and freshly ground black pepper on both sides. Allow steaks to rest.

Using a mixer with a paddle blade, whip together the herb butter ingredients until smooth and fluffy. Transfer butter to a serving dish and keep at room temperature if using that day.

Otherwise wrap tightly in plastic wrap and store in the refrigerator. Return to room temperature when ready to use.

Cover the potatoes in a medium pot with cold water. Bring to a gentle boil. Reduce heat to simmer and cook only just until the potatoes pierce softly with a knife, about 15 minutes. Drain and set aside, slightly covered to keep warm.

Meanwhile, heat a large heavy skillet to high. Carefully add a dash of canola oil and heat to almost smoking. Add the steaks and allow to sear for 4-5 minutes.

Shake the pan and cook another minute or so, until the first side is nicely browned. Flip the steaks and cook another 3-5 minutes, depending on the thickness of your steaks.

Cook until you reach an internal temperature of 130 for medium-rare. Set the steak to rest 5 minutes on a cutting board, topped loosely with aluminum foil.

Reserve the steak pan juices and ‘fond’ (browned tidbits) for a soup or stew - this stuff is a golden flavor element; we are using herb butter for flavoring, here.

While the steaks are cooking, melt the butter in the olive oil in a wide skillet. Add the mushrooms and cook until the mushrooms soften and brown up nicely.

Remove woody ends of the asparagus (usually about 1-2 inches). Slice the asparagus into 1-1/2 inch pieces, reserving tender tips aside. Add the asparagus stalks to the mushrooms and cook about 5-7 minutes over medium heat, until just crisp tender. Remove to a bowl.

Heat the skillet to medium high and add the tips. Cook for about 2 minutes until just heated through. Toss with the remaining asparagus and mushroom mixture.

Slice the steak at an angle and on the bias into thick serving portions. Serve steak with the asparagus and potatoes, topped with a generous dollop of the herb butter.

Serves 4.

Grilled T-Bone Steak with Herbs

As the Summer blends to the Fall, some may want to grill the last steak on the grill.  Go for it and maybe this can help.
2 t-bone steaks

fresh rosemary leaves
fresh thyme leaves
2 Tbsp olive oil
1 clove garlic

Season your steaks with last and freshly ground black pepper.

In a food processor, pulse together the herbs oil and garlic.

Heat grill to blazing hot. Sear first side of steaks for about 4-5 minutes, until good grill marks are formed and some charring begins. Slather aromatic oil mixture over top of steaks and flip. Allow second side to cook about another 3-4 minutes, depending on thickness and temperature of grill, until just medium-rare in center.

Baste with remaining aromatic oil and flip steaks one more time, criss-crossing the grill lines. Allow a few flames to char the edges of the steak.

Remove steaks from grill and allow to rest for about 5 minutes on a cutting board before slicing on a bias.

Serves 4.

Grilled Rib Eye Steak with Horseradish Cheddar Pub Sauce

To me, horseradish sauce is the perfect match for grilled steak or prime rib.  Here's a cheesy version made with yogurt, though you certainly could use sour cream instead.
2 ribeye steaks

Cheddar Pub Sauce:
2 oz feta cheese
2 oz excellent, aged sharp cheddar cheese, grated
2 Tbsp strong horseradish
1/4 cup plain Greek yogurt

Heat grill to high. Mix together the pub sauce ingredients in a small bowl.

Season the steaks with salt and freshly ground pepper to taste. Grill steaks over as high a heat as you can get, turning once.

The time will depend on your heat source and the thickness of your steaks. I cooked these steaks (3/4-inch thick) on a good gas grill for about 3 minutes a side for medium-rare.

Serve steaks with pub sauce on the side, next to a nice Cesar salad. Serves 2.

Cook’s Note: I slather the steaks with olive oil using a brush before grilling. This incites a flame and gives a nice bit of char, even when cooking the steaks for so short a time as for medium rare.