Florida Rib-eye Steak
Chef Justin is cooking up his favorite cut of meat - the ribeye. He's getting fancy with a brandy salted caramel sauce and a side dish of Florida Snap Peas and Mushrooms. Don't miss out on this rare recipe. Get it? Rare. Steak.
INGREDIENTS
Yield 2 Servings
2 five to eight ounce Florida Rib eye steaks
2 teaspoons olive oil
3 teaspoons unsalted butter
6 sprigs fresh thyme
2 cups Florida snap beans, rinsed and trimmed at the vine end
1 cup Florida mushrooms, rinsed and quartered
1/4 cup Florida sweet peppers, sliced thin
2 cloves fresh garlic, chopped fine
Sea salt and fresh ground pepper to taste
1/2 cup Brandy
1 teaspoon natural Florida sugar
1/3 cup heavy whipping cream
PREPARATION
Pre heat two medium sized sauté pans over medium high heat.
Season the rib eye steak with salt and pepper on both sides.
Place one teaspoon of olive oil and one teaspoon of butter in the first sauté pan.
Carefully add the steaks to the first sauté pan.
Add 1 teaspoon of olive oil to the second sauté pan.
Carefully add the snap beans to the second sauté pan.
Place 3 sprigs of thyme on top of each of the cooking steaks.
Add the sweet peppers, chopped garlic and mushrooms to the cooking snap beans.
Stir the snap bean mixture and continue to let cook until the snap beans are crisp tender.
Cook steaks for about 2 to 3 minutes on each side or until desired doneness.
Remove steaks from pan and let them rest, but keep the pan on the heat.
Carefully add the brandy to the hot pan that the steaks were cooked in (Be extremely careful when adding brandy to the hot pan, always have fire safety measures in place.)
Cook the brandy while scraping the pan to release any caramelized bits that were stuck to the pan.
When the brandy is reduced by half, and most of the alcohol is cooked off, add the sugar and butter.
Work the butter around the pan to evenly distribute it.
Add the cream to the brandy mixture and stir to combine.
Add a good pinch of salt to taste and bring the cream to a quick boil and remove from heat.
Serve the steaks with the brandy sauce and the snap beans.
INGREDIENTS
Yield 2 Servings
2 five to eight ounce Florida Rib eye steaks
2 teaspoons olive oil
3 teaspoons unsalted butter
6 sprigs fresh thyme
2 cups Florida snap beans, rinsed and trimmed at the vine end
1 cup Florida mushrooms, rinsed and quartered
1/4 cup Florida sweet peppers, sliced thin
2 cloves fresh garlic, chopped fine
Sea salt and fresh ground pepper to taste
1/2 cup Brandy
1 teaspoon natural Florida sugar
1/3 cup heavy whipping cream
PREPARATION
Pre heat two medium sized sauté pans over medium high heat.
Season the rib eye steak with salt and pepper on both sides.
Place one teaspoon of olive oil and one teaspoon of butter in the first sauté pan.
Carefully add the steaks to the first sauté pan.
Add 1 teaspoon of olive oil to the second sauté pan.
Carefully add the snap beans to the second sauté pan.
Place 3 sprigs of thyme on top of each of the cooking steaks.
Add the sweet peppers, chopped garlic and mushrooms to the cooking snap beans.
Stir the snap bean mixture and continue to let cook until the snap beans are crisp tender.
Cook steaks for about 2 to 3 minutes on each side or until desired doneness.
Remove steaks from pan and let them rest, but keep the pan on the heat.
Carefully add the brandy to the hot pan that the steaks were cooked in (Be extremely careful when adding brandy to the hot pan, always have fire safety measures in place.)
Cook the brandy while scraping the pan to release any caramelized bits that were stuck to the pan.
When the brandy is reduced by half, and most of the alcohol is cooked off, add the sugar and butter.
Work the butter around the pan to evenly distribute it.
Add the cream to the brandy mixture and stir to combine.
Add a good pinch of salt to taste and bring the cream to a quick boil and remove from heat.
Serve the steaks with the brandy sauce and the snap beans.