2 (6-ounce) filet or other steak of your choice
1/2 teaspoon salt
2 tablespoons unsalted butter(divided use)
1 tablespoon minced shallots
1 cup sliced white mushroom caps
1/4 cup Marsala (dry)
2 teaspoons Dijon mustard
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon minced parsley leaves
Pat steak dry with paper towels and season with salt. Allow steaks to rest at room temperature for 15 to 20 minutes.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the meat and cook for 2 minutes on the first side. Turn and cook for about 30 seconds on the second side. Add shallots and and cook for approximately 30 seconds. Remove steak and place on a plate. Cover the steaks with another plate so they stay warm. Add sliced mushrooms and cook until they are soft.
Tilt the pan towards you and add the Marsala. Tip the pan away from yourself and ignite the Marsala with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard, cream, butter, and Worcestershire sauce.
Serve sauce over steaks. Garnish with minced parsley leaves.
I have to say that ribeye is my favorite cut of steak. A ribeye with some good marbling, grilled medium-rare is pure heaven. I’ll have to check out the Houston’s Hawaiian ribeye.
Allow me to butt in.
Since I’ve been on Wal-Mart’s case about their produce at times not being as great as they have been advertising, let me say;
Wal-Mart’s premium choice steaks, are truly as good as they have been advertising. Top notch. So if you don’t already have a place to by great beef, its worth going to Wal-Mart. Truly does seem to be a step above.
Now if only they’d get better at keeping their shelves stocked (including the steaks).
Yes WalMart stocking sux, and you see a lot of bare spots in the shelves. And on top of that workers are stocking any time you go there. But stores such as Publix and Kroger stock late at night and in the wee hours of the morning, and you rarely see stocking going on during the day. Plus you don’t see bare spots in the shelves.
Perhaps their steaks are good quality, but I have heard stories about something (could be in the form of gas) being put in the ground meats to keep them looking pretty and fresh. I buy all my meat from the local IGA, because the meat is local and always first class. We also have a butcher a few miles away that I patronize.
My favorite cut of meat is the rib eye as well but I prefer it as Prime Rib. I buy the entire rib they cut the rib eye steaks from. Many supermarkets will put them on sale for 4.99 a pound, and they will slice however you like. I bring it home whole and put in my smoker, and I put apple juice and one can of coke in the water pan. I cook it for about an hour at 250, then cover the 2 ends with about an inch of aluminum foil. That will keep the end steaks from getting cooked medium. Then I continue cooking until the internal temperature is 125 which is rare. We eat the end cuts which are medium rare. If you don’t put on the foil the end cuts will be medium, but that may be how some folks want it. It will be the most moist and tender steak you have ever put in your mouth. If there are more than 2 in your family you can cut off some more 1 inch steaks, and skate them across a skillet 2 or 2 times to get medium rare. Or you can cook until you get the correct doneness requested. After we have eaten, we put 2 steaks 1 inch thick into a food saver bag, seal it and freeze. Then when we want Prime Rib we pull out 2 and skate them across a skillet a couple of times and walla you have medium rare. If you want rare then leave the steak out and get it to room temperature, then eat it. I gave some to friends and the lady wanted rare so that is what she told me she did, and it was great.
If you like well done steak don’t cook it to 170, cook it to 160 which is medium. When you freeze it and heat it up it will go a step or 2 higher. So if you cook to 170 then reheat your steak will be overcooked.
Also I must tell you about the Food Saver. We have been using one for years, and the meat does not dry out or get freezer burn. It reminds of years ago when we caught fresh fish we froze what we could not eat in gallon milk jugs with water to keep them moist and fresh. We use it for everything, and not just meat.
The key to making fine Prime Rib is the indirect heat as a smoker provides along with slow cooking for tenderness. You can use wood chips if you choose, but I prefer it without wood chips because all I want to taste is good tender beef.
It’s been awhile since I’ve done prime rib, but I really like it. I’ve never done one on my smoker, but now you have me wanting to give it a try. If you can score an entire rib for $4.99/lb, that is a heck of a deal. I should really pick a whole rib up and give your method a try. It sounds so good.
I don’t have a food saver, but I think my folks do, so if I give this a try I’ll have to grab it from them. It is funny that you mention freezing fish in the milk jugs, I remember my dad and grandpa doing that as a kid. I never really knew why until now.
Great explanation of your methods pickman. And by the way, I’m a rare, or medium-rare guy, I couldn’t imagine ruining a good cut of meat by cooking it to death.
The 4.99 a pound was the last time I bought, so since the price of beef has gone up I suspect it is more like 5.99 now or maybe a little higher. We bought 3 ribeyes 1 inch thick yesterday on sale for 6.99 a pound, and I did the Houston’s Hawaiian ribeye. I grilled it medium rare and used mesquite chips as it suggested, and it was outstanding. I can truly say it was the best ribeye I have ever eaten.
