Happy Friday, guys!
How was everyone's week? Ours was pretty busy. I've been working all week and just have been too exhausted to do much of anything else! I had the pleasure of having the day off yesterday, though, and decided to surprise Andy with some big and juicy steaks for dinner.
The sauce is really easy, too. I decided to pickle some mushrooms (weird, but pleasantly acidic) and use the quick pickling liquid as a component in an easy pan sauce.
The whole meal came together in less than 30 minutes and was absolutely delicious! We both cleaned our plates right up!
2 bone-in ribeye steaks
salt and pepper, to taste
2 tablespoons unsalted butter
1/4 lb. cremini mushrooms, sliced
1/2 cup white balsamic vinegar
1 tablespoon salt
1 cup veal/beef stock
1 tablespoon unsalted butter
In a small saucepan, bring the balsamic vinegar and salt to a boil. Stir until the salt is completely dissolved. Place the mushrooms in a small bowl and cover with the hot pickling liquid. Let sit for at least 30 minutes.
Heat a large cast iron skillet under medium high heat. Melt the 2 tablespoons of butter. Season steaks with salt and pepper on both sides. Add to skillet and cook until a nice sear forms. Cook the steaks until desired doneness – a perfect medium rare for us take about 7-8 minutes depending on how thick your steaks are.
Remove the steaks from the skillet and let rest on a cutting board. Add the mushrooms and pickling liquid to the pan to deglaze. Cook until mushrooms are starting to soften and vinegar is reduced to about 3 tablespoons. Add veal stock and reduce liquid by half, or until at a syrupy/sauce-like consistency. Mount the sauce with the remaining 1 tablespoon of butter and season with salt and pepper, to taste.
Serve steaks with desired starch (we had some mashed potatoes) and top with mushrooms and sauce.
This was definitely a nice little treat. We don't have red meat very often, but when we do, we like to do it up right!
Hope you all have a great weekend!