Rib Eyes With Whiskey Blue Cheese Sauce And Mushrooms Recipes

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DRY RUBBED RIB EYE WITH MUSHROOM SAUCE



Dry Rubbed Rib Eye with Mushroom Sauce image

Provided by Anne Burrell

Time 50m

Yield 1 serving

Number Of Ingredients 30

2 generous pinches kosher salt
1 generous pinch brown sugar
Small pinch cayenne pepper
1 pinch garlic powder
1 bone-in rib eye steak
Extra-virgin olive oil
1 small shallot, minced
Kosher salt
1/2 clove garlic, smashed and finely chopped
6 cremini mushrooms, stems removed, sliced
1 shot brandy
3/4 cup veal demi-glaze
2 fresh sage leaves, finely chopped
1 tablespoon finely chopped fresh chives
Extra-virgin olive oil
Crispy Smashed Potatoes, recipe follows
1 serving Glazed Carrots, recipe follows
3 red bliss or other new potatoes, cut into quarters
Kosher salt
3 tablespoons extra-virgin olive oil
1 clove garlic, smashed and finely chopped
Pinch crushed red pepper
Kosher salt
1 pound baby carrots, tops removed but with a little green left attached
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs fresh thyme, leaves picked
Pinch cayenne pepper

Steps:

  • For the steak: 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. Let sit for a few minutes.
  • Preheat a saute pan or cast iron skillet over high heat.
  • Lightly oil the steaks. 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.
  • Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the 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.
  • 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.
  • Add the brandy and cook until it has reduced by half.
  • 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.
  • 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.
  • Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce. Serve with Glazed Carrots on the side.
  • 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. Drain the potatoes.
  • 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. 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.
  • 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.
  • 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.

RIB-EYES WITH WHISKEY BLUE CHEESE SAUCE AND MUSHROOMS



Rib-Eyes With Whiskey Blue Cheese Sauce and Mushrooms image

Brandy can be used in place of the whiskey, the steaks should be about 1-inch thickness. Plan ahead the steaks have to sit for 1 hour at room temperature. This blue cheese sauce is amazing! Try to use only rib-eye steaks for this.

Provided by Kittencalrecipezazz

Categories     Steak

Time 1h25m

Yield 2 steaks

Number Of Ingredients 11

2 (10 ounce) rib eye steaks
salt and pepper
2 -4 tablespoons oil
2 -4 tablespoons butter (no substitutes)
1 small onion, sliced
1 -2 tablespoon minced fresh garlic
3/4 lb sliced button mushroom (can use less)
3/4 cup beef broth
1/4 cup whiskey or 1/4 cup brandy
1 cup crumbled blue cheese
1/4-1/3 cup crumbled blue cheese

Steps:

  • Place the steaks in a shallow dish.
  • Rub the steaks well in oil on both sides, then season with salt and pepper.
  • Let stand at room temperature for 1 hour (no less!).
  • Melt butter in a heavy skillet over medium heat.
  • Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
  • Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
  • In another skillet heat a couple tablespoons oil over medium heat.
  • Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
  • Transfer the steaks to a plate and tent loosely with foil to keep warm.
  • Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
  • Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
  • Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
  • Season the sauce with salt and pepper.
  • Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.

WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

Steps:

  • Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
  • Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
  • Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
  • Serve with beef, baby!

RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks with Mushrooms, Brandy and Blue Cheese image

Categories     Beef     Mushroom     Sauté     Father's Day     Blue Cheese     Rosemary     Steak     Brandy     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 11

2 10- to 12-ounce rib-eye steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 pound mushrooms, thickly sliced
4 garlic cloves, chopped
3/4 cup canned beef broth
1/4 cup brandy
1/4 teaspoon minced fresh rosemary
1 1/4 cups crumbled blue cheese (about 4 ounces)
Fresh rosemary sprigs

Steps:

  • Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
  • Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
  • Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
  • Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
  • Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.

GRILLED RIBEYES WITH BLUE CHEESE BUTTER



Grilled Ribeyes with Blue Cheese Butter image

Fire up the grill for steaks that just melt in your mouth. They're garlic infused, and the grill flavor is off the charts. With this recipe on hand, weeknight menus sizzle! -Jim Moody, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 8

8 beef ribeye steaks (10 ounces each)
12 garlic cloves, sliced
1/4 cup olive oil
1 teaspoon salt
3/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/2 cup crumbled blue cheese
1/4 cup butter, softened

Steps:

  • Cut slits into each steak; insert garlic slices. Brush with oil and sprinkle with salt, cayenne and pepper., Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Combine blue cheese and butter. Serve with steaks.

Nutrition Facts : Calories 766 calories, Fat 60g fat (24g saturated fat), Cholesterol 189mg cholesterol, Sodium 567mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 52g protein.

RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks W/ Mushrooms, Brandy and Blue Cheese image

Taken from Bon Appetit magazine. This recipe was included in a lesson on how to best pan-fry steak. Definitely not for those watching their weight, however maybe it can be saved for a special occasion or "cheat night". :) Please note, cooking time includes one hour of "standing time".

Provided by jonesies

Categories     Steak

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

2 (10 ounce) rib eye steaks, each about 1-inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 lb mushroom, thickly sliced
4 garlic cloves, chopped
3/4 cup beef broth
1/4 cup brandy
3/4 teaspoon fresh rosemary (minced)
1 1/4 cups blue cheese, crumbled

Steps:

  • Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
  • Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
  • Melt butter in heavy medium skillet over medium-high heat.
  • Add onion and saute until beginning to soften, about 3 minutes.
  • Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
  • Heat heavy large skillet over medium-high heat.
  • Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
  • Transfer steaks to plates; tent loosely with tin foil to keep warm.
  • Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
  • Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
  • Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
  • Season sauce to taste with salt and pepper.
  • Spoon sauce over steaks; sprinkle with remaining blue cheese.
  • Garnish with rosemary sprigs if desired.

Nutrition Facts : Calories 1423.1, Fat 111.6, SaturatedFat 53.2, Cholesterol 302.1, Sodium 1561.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.9, Protein 72.8

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE



Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

Steps:

  • Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
  • Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
  • Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
  • Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

RIB EYE STEAKS WITH MIXED MUSHROOM SAUTé



Rib Eye Steaks with Mixed Mushroom Sauté image

Yield Serves 2

Number Of Ingredients 10

2 16-ounce rib eye steaks (about 1 1/2 inches thick)
Coarsely cracked black peppercorns
Dried rosemary
3 1/2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon dried rosemary
5 ounces fresh whole oyster mushrooms, trimmed
5 ounces fresh whole shiitake mushrooms, stems trimmed
2 1/2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup canned beef broth

Steps:

  • Place steaks on plate. Press peppercorns and rosemary onto both sides.
  • Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and sauté 30 seconds. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.
  • Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.
  • Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.

GARLIC-MUSHROOM RIBEYES



Garlic-Mushroom Ribeyes image

It's easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.-Kelly Ward Hartman, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 beef ribeye steaks (1 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Steps:

  • Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

Nutrition Facts : Calories 632 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 305mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.

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