One of our favorite steak restaurants, Cowboy Star, has a butcher shop on site where they sell the same aged meats that they serve in the dining room. We had been to the farmer’s market in the morning and had gathered up a nice variety of vegetables, so we decided to pick up a nice, thick rib eye steak and bring it home to grill. We grilled the steak to a perfect medium rare, added some brandied mushrooms, roasted the fresh vegetables and paired it with a wonderful Pinot Noir wine. See the recipes and cooking instructions below.
Grilled Rib Eye Steak
Ingredients
- Prime Rib Eye Steak – 1 1/2 inches thick
- 1 tbsp Chopped Fresh Rosemary
- 1 tsp Fresh Thyme
- 1 tbsp Extra Virgin Olive Oil
- 1 Garlic Clove, minced
- Salt and Pepper to taste
Instructions
Combine the olive oil, rosemary, thyme, and garlic in a small bowl and then rub both sides of the steak with the seasoned oil. Salt and pepper both sides of the steak and let it rest at room temperature for about 20 to 30 minutes while it marinates. Place the steak over direct heat on a grill that has been heated to medium-high heat. Cook for seven to eight minutes per side for medium rare.
Sautéed Brandy Mushrooms
Ingredients
- 8 to 10 Button Mushrooms, sliced
- 4 tbsp Unsalted Butter
- 1/4 cup Brandy
Instructions
In a sauté pan or small frying pan, heat the pan to a medium-high heat with the butter and brandy until the liquid begins to sizzle. Add the mushrooms and sauté until golden brown and nicely caramelized.
Oven Roasted Vegetables
Ingredients
- 2 Medium Zucchinis
- 4 Medium Carrots
- 1 tbsp Fresh Lemon Zest
- Juice from 1/2 Lemon
- 1 1/2 tsp Fresh Thyme
- 1 1/2 tsp Fresh Rosemary, finely chopped
- 1 1/2 tsp Fresh Pineapple Sage, chopped (optional)
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
Cut the vegetables into 4 inch strips of equal thickness and place into a large plastic bag. Add the olive oil, lemon juice, lemon zest, rosemary, thyme, pineapple sage, and salt and pepper to the bag. Seal the bag and shake vigorously until the vegetables are thoroughly coated. Heat an oven to 450 degrees and bake the vegetables for 20 to 30 minutes or until caramelized.
