Dry Rubbed Rib Eye with Mushroom Sauce

Name: Dry Rubbed Rib Eye with Mushroom Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 1
Cuisine: Global
Ingredients: 454 grams baby carrots, tops removed but with a little green left attached; 1 shot brandy; 1 pinch generous pinch brown sugar; 3 Tbsps brown sugar; 4 Tbsps butter; 1 pinch Pinch cayenne pepper; 1 pinch Small cayenne pepper; 6 cremini mushrooms, stems removed, sliced; 1 pinch Pinch crushed red pepper; 1 Tbsp finely chopped fresh chives; 2 fresh sage leaves, finely chopped; 3 sprigs fresh thyme, leaves picked; 1 cloves garlic, smashed and finely chopped; 1 clove garlic, smashed; 1 clove garlic, smashed and finely chopped; 1 pinch garlic powder; 1 lemon, juiced; 1 serving Kosher salt; 2 pinches generous pinches kosher salt; 1 serving Extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 1 rib bone-in rib eye steak; 1 small shallot, minced; 177 milliliters veal demi-glaze; 3 red bliss or other new potatoes, cut into quarters

Dry Rubbed Rib Eye with Mushroom Sauce might be just the main course you are searching for. This gluten free recipe serves 1. One portion of this dish contains roughly 41g of protein, 128g of fat, and a total of 1632 calories. If you have sage leaves, generous pinch brown sugar, generous pinches kosher salt, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Combine all the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub.

Ingredients you will need

Steak

Dry Seasoning Rub

Equipment you will use

Bowl

Let sit for a few minutes.

Preheat a saute pan or cast iron skillet over high heat.

Equipment you will use

Frying Pan

Lightly oil the steaks.

Ingredients you will need

Steak

Cooking Oil

Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Drain the fat from the pan.

Equipment you will use

Frying Pan

Add the shallots and bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.

Ingredients you will need

Shallot

Garlic

Salt

Equipment you will use

Frying Pan

Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.

Ingredients you will need

Mushrooms

Salt

Cooking Oil

Add the brandy and cook until it has reduced by half.

Ingredients you will need

Brandy

Add the veal demi-glaze. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.

Ingredients you will need

Glaze

Gravy

Veal

Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.

Ingredients you will need

Sauce

Salt

Slice the steak on the bias across the grain leaving a few bites of meat on the bone.

Ingredients you will need

Bone

Steak

Meat

Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce.

Ingredients you will need

Mushrooms

Potato

Bone

Meat

Serve with Glazed Carrots on the side.

Ingredients you will need

Carrot

Place the potatoes in a saucepan filled with cold water. Salt the water. Bring the potatoes to a boil over medium-high heat. Cook until just tender, 8 to 10 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain the potatoes.

Ingredients you will need

Potato

Heat the olive oil in a pan with high sides over high heat. Stir in the garlic and cook for 1 minute. Stir in the crushed red pepper.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Garlic

Equipment you will use

Frying Pan

Add the potatoes and saute until beginning to brown. Lightly smash the potatoes and flip them to brown the other side. Season with salt and keep warm.

Ingredients you will need

Potato

Salt

Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.

Ingredients you will need

Water

Carrot

Dry Seasoning Rub

Tea

Equipment you will use

Kitchen Towels

Bowl

Pot

To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water. Bring the pan to medium heat, swirling occasionally. When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated. Cook until the carrots are completely coated and hot, another 2 to 3 minutes.

Ingredients you will need

Lemon Juice

Carrot

Ground Cayenne Pepper

Butter

Garlic

Sugar

Thyme

Water

Equipment you will use

Frying Pan

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.