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Recipe courtesy of Richard Blais
Recipe courtesy of Richard Blais
Watch how to make this recipe.
Sunday Rib-Eye Steaks with Blue Cheese Butter, Mushrooms and Sherry
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 316
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 75 mg
- Sodium
- 284 mg
Whether it's Sunday night or date night, this dish is sure to impress. Chef Richard Blais teaches us how to cook restaurant-quality steaks at home. We'll learn the chef trick of basting steaks with butter, plus two accompaniments that take this meal to the next level: mushrooms deglazed with sherry, and a super savory blue cheese butter to finish the steaks.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 316
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 75 mg
- Sodium
- 284 mg
Ingredients
Steaks:
Mushrooms:
Blue Cheese Butter (optional):
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Directions
- Season the steaks with salt and pepper, then sprinkle with the onion powder and garlic powder.
- Heat a large skillet over high heat. Coat with a little oil, then add the steaks and cook on each side for 4 minutes or until seared. After the second flip, add the 2 tablespoons butter, the rosemary and garlic. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks for 2 more minutes. Flip the steaks and baste again for 2 minutes. Remove the steaks from the skillet and let rest on a platter.
- Meanwhile, cook the mushrooms: Heat a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden, 4 to 5 minutes. Remove the skillet from the heat, add the sherry, then return to the heat and cook, scraping any browned bits from the bottom with a wooden spoon. Add the butter, swirl the skillet to coat, then season with salt and pepper. Set aside and keep warm.
- For the blue cheese butter: Mash the butter, blue cheese and parsley together with a fork in a small bowl until combined. Use right away or refrigerate for up to 2 weeks. Alternatively, you can fill small cookie cutters with the blue cheese butter and refrigerate until firm enough to unmold and take on a decorative shape. A leaf-shaped cutter would be pretty.
- Serve the mushrooms directly on top of the steaks. Or slice the steaks and serve the mushrooms in a side dish. Top each steak with a pat of the blue cheese butter, if desired.
