Thursday, February 13, 2014

Ribeye Steak and Bourbon Mushroom Sauce

Eat this.
I promised to post this a few weeks ago and I'm finally getting to it now. Yeah, that'll teach me to attempt any kind of schedule around here. Luckily, you all have low expectations for me anyway.

So! Let me introduce you to Exhibit A in the "Why I Will Never Be A Vegetarian" debate. Delicious steak with bourbon mushroom sauce. Mmm. My mouth waters just thinking of it. Mr. Northside and I both love steak. We used to go out for it, but then I perfected my home cooking technique. I can make a good ribeye from the grocery store taste like something from an upscale chain. Why would I go out for steak, wait forty five minutes for a table, and spend twice as much for something I can make myself? Especially with Valentine's Day coming up. Everyone goes out for Valentine's and everyone eats those silly, overpriced prix fixe meals. Save money and aggravation by making your own meal at home and watch Netflix in your jammies.

We've been making steak at home for years and have perfected the technique. It's very simple. You pan sear a good ribeye as hot as you can get it, then finish it in the oven. While it's resting on the counter, you use the already hot pan, full of delicious brown bits to make a bourbon mushroom sauce you pour over the steak. It takes minutes to prepare and I promise, it's just as good as waiting in line for an hour on a special occasion. Plus, you get to be creative with sides. Why waste your time with steamed broccoli when you can have roasted? Forget mashed potatoes, have some cauliflower puree. You'll be happy you decided to stay in tonight.

Why bourbon? Because I like it, that's why. Bourbon pairs really well with steak and the mushrooms soak up the flavors. Plus, I can't think of a single place around here that serves something like this. I guess you can go to TGI Friday's and get something with that syrupy sweet Jack Daniels sauce dumped on it, but why? This is better. Much better. I recommend using a good quality bourbon, one you'd be happy drinking neat. My favorite right now is Four Roses small batch, but really, any good bourbon will work.

You know you want this.
Ribeye Steaks with Bourbon Mushroom Sauce

2 ribeye steaks, salted and brought up to room temperature
1 tablespoon canola oil
2 tablespoons butter
1/2 cup fresh, sliced mushrooms (I like crimini, but use your favorite)
2 tablespoons bourbon

Pre heat broiler. Pre heat pan. When a drop of water skitters across it, add canola oil and swirl to coat. Place steaks salt side down in the pan, salt the other side and wait. You are waiting for the side touching the pan to finish cooking. You can tell it's done when you can easily flip it over with a pair of tongs. After you flip the steaks, throw the whole pan in the oven until steak reaches desired doneness. I'm a fan of the finger poke test. When steaks are ready, move them out of the pan and cover. While they are resting, the mushrooms will cook. Put the pan back on the stove and turn your burner to medium. Drop your butter in the pan, let it melt. Add your sliced mushrooms and let them brown, while also scraping up the delicious brown bits. Add the bourbon and let it cook off, about one minute. Pour over steaks. Ta dah! Now you have the
best special occasion meal you and your sweetie can have on Valentine's Day.

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1 comment:

D.T. said...

We do our steaks this way too (it's awesome), and the one thing I would add to your recipe notes is this: open a window; turn the fan on; take the batteries out of the smoke detector. It makes a lot of delicious-smelling smoke.