Rib Eyes With Whiskey Blue Cheese Sauce And Mushrooms Recipes

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.

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

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.

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.

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.

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.

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.

Steps:

• Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.