Mushroom Ribeye

Posted by Unknown Wednesday, June 9, 2010
Taste Level: G
Cost: 20 and under
Serves: 2
Prep Time: 15-20 min.
Cook time: 10-15 min.
Difficulty: 1

Sometimes you just want something easy but hearty for dinner. This is that kind of meal and why I like steaks in general. They are filling, packed with protein and taste great! You toss together a simple topping or sauce and BAM you have a whole new level of yummy on your plate. I remember when I was a vegetarian, wait what? Francis was a vegetarian? We know Zo was a vegetarian for 15+ years, we kind of remember you mentioning Grace your sister was a vegetarian for 15+ years but we do not remember you ever mentioning that you were a vegetarian! Well, I was indeed one for a Short while. I only made it maybe 2 years before my will to save cute furry little creatures was too weak to stand up against the temptation of a pepperoni pizza. The downfall of every man is usually a pizza of some sort... Isn't it? Anyway back to when I was a vegetarian I use to crave raw ribeye. My dad would toss two on the grill for Mom and himself but when it was on the counter I could smell them from across the house and just wanted to take a bite out of them. I guess that proves I was never cut out to be a veggie head at all. Makes me sounds like some kind of sick monster... The wild eyed Francis stood across the house, salivating as the meats aroma inflamed the wild beast inside his soul. The beast clawed to the surface and he could barley contain the urge to consume RAW MEAT!?! Sounds like a B movie maybe even a C movie. So enjoy Francis' B movie Mushroom Ribeye (and if you want to eat the sequel "Steaks Attack Back!" I am sure I can come up with one!)

2 1 1/2 inch aged ribeye steaks (at room temperature)
1 tbsp white truffle oil
kosher salt
fresh crack pepper

1 tsp olive oil
1 tbsp white truffle
1 jalapeno (seeded, chopped)
1 1/4 cup Bella mushrooms (sliced)
1 cup red onion (chopped)
2 garlic cloves (minced)
3 tbsp sour cream
1 tsp fresh sage (diced)
pinch of cumin
pinch of Cayenne
pinch of sugar
pinch of salt
pinch of black pepper

In a 10 inch skillet heat both oils over medium high heat. Add onions, jalapeno, garlic, mushrooms and dry seasonings, stirring frequently while cooking until onions caramelize (10-12 minutes.) Remove from heat and fold in sour cream and sage.

Preheat grill to medium high heat.

Rub truffle oil evenly over steaks, sprinkle salt and crack pepper over all sides of steak and place on the lower rack of grill and let sizzle for 1 minute, flip and let other side sizzle for 1 minute. Move steaks to middle rack and cook each side for 4-5 minutes or until your desired doneness is reached . Remove steaks from grill and allow to sit for 5 minutes before topping and bedding with 1/2 of topping. Enjoy!


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