From My Cookbook…She Said Yes Skillet Ribeye Steaks
Periodically, I like to share recipes from my cookbook, Everyday Cooking for Everyday People Like Us. Today is one of those days.
Here’s the story
If you like a good steak, and everyone I know does, then nothing, in my mind, beats a ribeye. Oh sure, there is the porterhouse and T-bone. There’s even the Wagyu and Kobe. There’s also filet mignon and chateaubriand. I’ve had most of them at some of the most expensive steakhouses in New York, Chicago, and Dallas. They are all outstanding, no doubt. But for me, a USDA prime ribeye steak at home, purchased from a high-quality butcher, that I cook, is absolutely the best. While my grilled chicken thighs from last week’s post is my most requested recipe, everyone in my family relishes my wet marinated grilled steak. Yup, that recipe is in the cookbook, just waiting for you.
Because last week was Diane and my 23rd anniversary, I just had to present to you probably my favorite (because of the ultimate result) version of ribeye steak that I first prepared 25 years ago. As you can probably tell, I cooked this steak the night I proposed and, well, (blush) ugh, mmmm, obviously, she said yes. Was it me or the steak? Hmmm…we may never know!
Regardless of all of that, here is a special occasion meal if ever there was one. Enjoy!
David Giustozzi’s She Said Yes Skillet Rib-Eye Steak
Of all the recipes I’ve cooked and developed over the years, this one holds a special place in my heart. Why? Well, besides being an absolutely fantastic recipe, I cooked this steak for Diane and proposed to her that night, and, you guessed it, she said yes!!!
Be sure to use the absolutely best ingredients you can find. This is an expensive dish you probably will only make on special occasions, so no shortcuts here!
Ingredients
2 1 lb. prime cut boneless rib-eye steaks (Note 1)
Pure olive oil
4 tablespoons butter
1 large yellow onion, cut in half and thinly sliced
1 lb. white button mushrooms, cleaned and quartered
4 garlic cloves, smashed and chopped
1 cup beef bouillon (Note 2)
¼ cup brandy
¼ to1/2 teaspoon chopped rosemary (Note 3)
4 oz. crumbled blue cheese (Note 4)
Salt and freshly ground black pepper
Directions
1. An hour before you plan to start cooking, Rub each steak over the top and bottom and sides with olive oil. Yes, you probably should use your hands! Salt and pepper on both sides and allow to rest.
2. Using a well-seasoned cast iron skillet, melt the butter on medium low heat and add the onions. Sauté until softened and then add mushrooms and garlic. Sauté until the mushrooms have released their moisture and are just starting to brown. Remove to a large bowl and cover to keep warm.
3. Increase heat to medium high. Place both steaks in the skillet and cook until desired doneness, about 5 minutes per side for medium rare (don’t dare over cook this wonderful piece of meat) 130 degrees internal temperature. The temperature should be hot enough that the steaks start to form a crust on both sides but do not burn. There is a little bit of a technique here that will be developed as you prepare this meal.
4. Remove steaks to a plate and cover with aluminum foil.
5. Adjust heat to medium, add broth, then brandy and rosemary and bring to a boil, scraping any fond off of the bottom. Boil until sauce is thickened and reduced a little. Add mushroom and onion mixture. Add cheese and stir until cheese just melts.
6. Place each steak on a plate and spoon sauce mixture over each steak. Use any remaining cheese to top steak, along with a rosemary sprig. Enjoy one of the best meals you will ever have!
Notes
1. As you already know, prime cut is the best cut of meat you will find and here in Tulsa where I live, the best place to get my meats are at Siegi’s Sausage Factory. Besides having a meat market and deli, they make their own sausages and ship them around the country, and they have some of the best German food I’ve had. Of course, Siegi is from Austria so everything he serves is wonderful. Be sure to get two steaks that are the same size, so they cook the same. They will cut some for you if there are none on display.
2. I only use Better than Bouillon beef base. It just has so much better flavor than the canned stuff.
3. I hope you grow your own rosemary. It’s super simple and, unless you live in the northern part of the country, will generally grow year-round. It also handles the heat well and does not need a lot of water. I’ve lost a few plants over the years due to extreme winters, but I always replant them.
4. Please buy the blue cheese in a brick and crumble your own.
5. There is a lot of food here, more than you will be able to eat in one sitting. Besides the steak, the quantities of the other ingredients are adjusted accordingly.
What’s in it for Me
Good eats, that’s what!
Call to Action
Prepare this excellent meal for your next special occasion! Purchase the book for more great recipes!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi
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Notes
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Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ