Usually we only have steak once in a great while, like on holidays, which means I might buy it twice a year, if that. However, we’ve been lucky enough to have steak twice this month. These steaks pictured above came from my new good friends at Prescott Frost. They are an online store that has grass fed organic beef. We received 2 rib-eyes and some ground beef. Now, I have been buying what is labeled grass fed in my local grocery store every time I buy beef. But when I first put this beef from Prescott Frost in the skillet a smell came from the cooking process that struck a memory from my childhood. The same smell that came from the cows our family raised that butchered. I can’t explain it, but when you smell it, you’ll never forget it.
The flavor also has a very different profile than my grocery store’s grass fed beef, it just tastes like what I remember when I was a kid. Rich, full, and wonderful. For these steaks, I made a mushroom Burgundy sauce that I had been eyeing on The Pioneer Woman’s site for a while. I thought there’s no better time to try such a wonderful sauce. I made several changes to the original recipe, in that I left out some spring onions and parsley and add Worcestershire sauce. I know it would have been amazing either way. I used my favorite Cab from Mondavi, and we drank the rest of the bottle with dinner. I served a simple baked potato and salad along side.
In the recipe I used 2 steaks. I always split mine with my son, and my husband can never finish his, so I think for an average 4 person family with kids, this will feed 4.
Yield: Serves 4
2 Rib-eye steaks
1 small container baby bella mushrooms, sliced
2 cloves garlic, grated
2 tablespoons Worcestershire sauce
1 1/2 cup red wine (I used Cab)
2 tablespoons butter
2 - 3 tablespoons olive oil
kosher or sea salt and pepper, or steak seasoning to taste (I used a steak seasoning that contains kosher salt)
Bring steaks to room temperature on the counter. Preheat a large skillet. Season steaks with salt and pepper or steak seasoning. Drizzle pan with olive oil and add steaks to pan.
Brown steaks on each side, cooking just shy of desired doneness. Turn heat to low. Remove steaks from pan and add mushrooms, butter and garlic. Saute until mushrooms have softened. Add red wine and Worcestershire sauce. Reduce by half. Add a splash more of wine and add steaks back in to pan turning and covering in sauce.
Serve steaks topped with lots of mushroom sauce.
I received the rib eye steaks shown above and some ground beef from Prescott Frost, no other compensation was received for me to write this post, I just love their product. All opinions are 100% mine.
