It was a long work week and I was in the mood to don some flip flops, enjoy the good weather, sip a little vino, and chat with The Hubbs. Not to mention I had an itchin’ to bust out the charcoal Weber my brother and his family gave me for my birthday. I mean, who doesn’t like to play with their new toys?? As the proverbial “They” say, it really is all about the simple things. So The Hubbs stopped to pick up some ribeyes and we were on our way to Good Times.
Although I love a good ol’, simple charred ribeye (seriously, that charred fat!), I was looking for a little something more. Luckily The Hubbs picked up some mushrooms and blue cheese I keep a stock of cream and sherry on hand. Although this recipe might seem like work, don’t let it fool you. It’s perfect for sippin’ and is worth every minute!
Grilled Ribeye with Blue Cheese and Mushroom-Sherry Cream Sauce
- 2 Ribeyes, well marbled, 2 inches thick
- Salt and Pepper to taste
- Blue Cheese
- 1 pound sliced mushrooms
- 2 TBSP oil (we used beef tallow)
- 1 ounce dried porcini mushrooms
- 1 clove garlic, mashed, diced finely
- 1/4 cup finely diced onions
- 1/2 cup dry sherry
- 1/2 cup heavy cream
Salt and pepper the steaks. Let sit 1 hour at room temperature. Prepare your grill.
Soak your dried mushrooms in just enough hot water to cover.
Cook your mushrooms. Remove from pan and set aside. Add 1 TBSP fat to pan over medium heat. Sweat the onions until translucent. Add garlic and cook about 1 minute. Remove dried mushrooms from liquid and squeeze over pan. Dice and add to pan. Add sherry and deglaze pan. Add cream slowly while stirring. Add the reserved cooked mushrooms. Cook over medium heat until reduced by half and sauce coats the back of a spoon.
Light 6 quarts of charcoal in a charcoal chimney. When the top briquettes are half covered with ash, spread 2/3 of charcoal over grate with bottom vents completely open. Spread remaining charcoal over 1/2 of grate. Heat grill about 5 minutes with lid on. Remove lid, pat ribeyes dry with paper towels (they won’t char up otherwise), and place ribeyes over the hot side of the grill (the side with more charcoal). Cook uncovered until well browned on each side, 2-3 minutes per side. Move steaks to cooler side of grill and cook until meat registers 115 degrees for rare or 120 degrees for medium-rare (I think ribeyes are better at medium-rare). Remove steaks, loosely tent with foil, and rest for 10 minutes.
Heat your oven’s broiler to high. Sprinkle steaks with desired amount of blue cheese and place under the broiler for a minute or two to melt (to avoid cooking your steak at this point, make sure the rack is as close to the element as possible). Watch closely so you don’t burn them–it can happen quickly!
Plate your steaks and serve with your awesome mushroom-sherry cream sauce. Serve with your favorite veggie. Since the grill was fired up, we paired the steaks with grilled zucchini and yellow squash drizzled with chive oil. Seriously delightful. The wine, conversation, and R & R wasn’t half bad either!