Black and Blue Ribeyes
Source of Recipe
Legends James Street Tavern
Recipe Introduction
Executive chef Dan Bartow serves this entree with a sauteed vegetable medley and carrot mashed potatoes, a 60 percent mixture of mashed potatoes and 40 percent mashed carrots. Season the vegetables with salt and freshly ground pepper to taste.
List of Ingredients
Ribeye beef steaks, 1 per person (10 to 22 ounces each)
Legends Cajun Spice Rub (recipe follows)
Olive oil
2 cups button mushrooms, cleaned, more if desired
2 to 4 tablespoons Marsala wine
Gorgonzola cheese, slivered, to taste, or your favorite bleu cheese
Whole fresh chives, for garnish
Heat a grill to high temperature. Recipe
Rub each steak on both sides with some of the Cajun Spice mixture , then add a little olive oil to the rubbed sides to keep the steaks from sticking on the grill. Grill the steaks to the desired doneness.
Meanwhile, prepare the mushrooms: Heat a saute pan and add a coating of olive oil. Add the mushrooms. Saute, tossing, for 2 to 3 minutes. Remove the pan from the heat and splash in the Marsala wine. Return the pan to the heat and let the alcohol burn off, for about 1 minute, or until the mushrooms are tender but not mushy. Remove from the heat and keep warm.
When the steaks are done, remove from the grill and arrange attractively on a platter. Pour some of the mushrooms and their juices over the top, then sprinkle with the Gorgonzola cheese. Add more mushrooms and juices to help melt the cheese. Garnish with the chives and serve.
Legends Cajun Spice Rub
1 tablespoon dried basil
1 tablespoon granulated garlic
1/4 cup paprika
1 tablespoon dried thyme
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon ground coriander
1 tablespoon dried oregano
1/4 cup cayenne pepper
2 tablespoons ground black pepper
1 tablespoon crushed red pepper
2 tablespoons kosher salt
1 tablespoon ground white pepper
Combine all ingredients and store in a tightly closed container.
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