Ribeyes & shroom sauce
Ingredients:
Mushroom Sauce
4 ounces shiitake mushrooms (stems removed and sliced) save those stems for stocks, soups or sauces in the future, dont throw these bad boys in the trash!
4 ounces oyster mushrooms (trim the stems and peel them as big as you want)
4 ounces beech mushrooms (hon-shimeji) thats their real name (trim them to size)
1 large shallot minced
3 garlic cloves minced
canola oil as needed
to taste kosher salt
to taste ground black pepper
half cup Chardonnay wine
half cup Madeira wine
half cup Wild Turkey - American Honey Whiskey ( you can use your favorite)
16 ounces chicken stock
16 ounces beef stock
few sprigs thyme
few splaces worcestershire sauce
few splaces light soy sauce
a good splash white truffle oil
few dashes cayenne pepper
2 ounces whole unsalted butter
I know you’re like damn thats a lot of ingredients. But this sauce is gonna take your steaks to the next level. Gonna have anyone thinking you really know how to cook. but that’s why you are here, you learning, keep learning. sauce it up!
Heres are the steps it goes fast!
Procedure:
In a sauce pan add enough canola oil to coat the bottom of the pan.
Turn the heat up to medium-high to high heat.
Add the shiitake mushrooms and season with salt and black pepper. Sear shiitakes until the are golden brown. Repeat the process with the next two mushrooms making sure the mushrooms do not burn.
Reduce the heat to low.
Add shallots and garlic. Season with salt and black pepper. Sweat until translucent.
Add the chardonnay and cook down to au sec (au sec means cooked down until the liquid is almost gone)
Add madeira and reduce to au sec. Add american honey whiskey and reduce to au sec.
Add the chicken stock and beef stock. Add the thyme sprigs.
Simmer on low until the sauce begins to turn gravy-esque
Finish sauce with worcestershire, soy,cayenne, and that fragrant truffle oil.
Add the butter and stir it up until it has emulsified.
Let’s Talk Ribeye Steaks
I am using 120 day dry aged ribeyes- that means these are more beefy and more tender. Give dry aged steaks a try. They will change your view on a good steak!
Searing Steaks
dry aged bone-in ribeyes
kosher salt
ground black pepper
whole shallot cut in half length wise
garlic cloves cut in half
fresh thyme sprigs
whole butter chunk
canola oil as needed
Procedure:
Season steaks generously on all sides with salt and black pepper. Let them sit for 1 hour to allow the steak to come to room temperature. This will allow you to cook the steak more evenly.
In a cast iron pan add the canola oil and crank the heat to high, til the oil is almost smoking!
Place the ribeye into the pan sear until golden brown.
Flip over and sear the other side until G.B.D (golden brown and delicious)
Add shallots and garlic and cook until both G.B.D
Add the thyme and it should crackle and pop.
Add this point toss in the whole butter chunk and let it melt until it bubbles and gets golden.
Baste the ribeye over and over. Allow those butter juices to drip and penetrate into the steak.
Pull the steaks out and place onto a sheet tray with a rack.
Throw them into an oven thats 450F and cook them for 10-15 minutes until medium (145 internal temperature)
Rest the steak for 5 minutes before eating. Top them off with that succulent, luscious, umami packed mushroom sauce. Finish it with fine shaved chives like you are a pro.
If you don’t do steaks try this sauce on chicken, it will hit just as hard.
