Makes 4 Servings
2 Ribeyes
Mark’s Espresso II
Butter
OliveOil
Fresh Herbs from Garden (I used rosemary, thyme and shallots)
Served with:
Smashed New Potatoes
1 Lb New Potatoes
1 Bunch Green Onion
Milk & Butter
Sautéed Oyster Mushrooms
16-20 oz Fresh Oyster Mushrooms (or your favorite mushroom)
Butter
Citrus Sea Salt
Preparation:
These fabulous steaks come frozen. Thaw in fridge overnight, then remove from packaging. Look at that marbling, that is what grass fed and corn finished beef looks like!
To start with, you always want to remove your steaks from the fridge, season liberally on all sides (6) with Mark’s Espresso II. Now let steaks hang on your counter for about 1 hour up to 1 1/2 hours to allow to come to room temp. This is an important step when grilling or sautéing meat as it ensures that steaks cook evenly from edge to edge. No cold spots or over cooked spots.
While steaks are coming to room temperature boil new potatoes until tender and set aside.
Next, heat a little (1 tbsp) olive oil in your skillet and heat until it is really hot! About 5 minutes.
Add steaks and cook for 2 minutes, flip cook another 2 minutes. Repeat until the steaks are around 115-120 degrees for rare.
Add the butter, melt. Then tilt the pan so that the butter pools then add the shallots and herbs to infuse.
Spoon the liquid over the steaks a few times on both sides.
Remove and allow to rest (DO NOT SKIP THIS STEP) for 10 minutes. Resting allows the juices to redistribute through out the steak. Skipping this step will have all the beautiful juices all over your cutting board!
While steak is resting mash your potatoes with a little butter, milk and green onions.
Sauté the mushrooms in a little butter until they develop a crispy edge. Salt with Citrus Sea Salt.
Serve as is or slice steaks and serve over smashed potatoes and a side of mushrooms. So juicy and amazingly tender!
