Monday, August 15, 2011

Now That’s A Steak

Late last year, I’d bought a whole bone-in rib roast and when I carved it, I cut several big steaks just so I could say - that’s not a steak (knife) this is a steak (knife) - I love that knife line from Crocodile Dundee II.  As a Christmas present, we had given some friends a prime rib dinner but they had been too busy to cash it in and they agreed to these big steaks instead – 2” thick.

We had used the Best Steak Marinade In Existence on flank steak before, really liked it, and decided to use it for these. We put them in it at 9am for an 8 hour soak.

I cooked them on the gasser and used the reverse sear method.  I cooked them indirect to an internal temperature of 125 then gave them a few minute sear per side over high direct heat to add a crust.

After an 8 minute rest, I removed the bone, sliced them up, and added a mushroom béchamel sauce.

We sided them with fried okra, green beans, grilled in the husk corn, and sliced tomatoes.  Not exactly your typical sides for steak, but this is summer in the South and it’s what they requested (they can have a baked potato and salad anywhere).

I made the bechemel sauce using a Mario Batali recipe then the mushroom sauce as follows:

2 ½ butter
2 flour
2 milk
Mushrooms (8 oz. Cremini & 3 oz. Shitaki)
2 tbsp. the steak marinade

In a skillet, saute mushrooms in a little butter and season with S&P and make the béchamel in another pan.  When both are done, add the sauce to the mushroom pan, add steak marinade to taste, re-season with S&P.

Here’s my plate.

Everything was delicious but I had two small problems.  First was that I got the meat perfect for one person but too done for the rest of us, but fortunately ribeye’s fat level makes them pretty forgiving and it was still moist and tender. Second, I made the sauce up ahead of time and the liquid in the mushrooms plus the marinade made it too runny.  It didn’t affect the flavor, but it wasn’t as pretty – next time I’ll use 1 ½ cups of milk, and there will definitely be a next time.

Bev made Pina Colada Sundaes for dessert using a recipe from and it was also a keeper.  I didn’t get a picture, but here's the one from the recipe.

I believe our friends were well pleased with there belated dinner.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Deer Sausage Sandwich



  1. Is your header picture all from your garden???!!!

  2. Wow...that is some good looking supper!

  3. Pam - everything is from the garden and the peppers were all picked the same morning.

  4. Unbelievable, Larry. Your "roast" looks incredible and I'm sure your friends enjoyed their meal. I hope you have a great day. Blessings...Mary

  5. Now that is a steak for sure!!! WOW!!! I haven't seen cuts like that since I left Nebraska :)

  6. Good Lord - the whole meal looks amazing but that steak is SCREAMING my name!

  7. You took the words right out of my mouth - now that's a steak. Great meal Larry. I find it's difficult to cook a steak to suit everyone's liking. Glad you were able to adapt.

  8. Why oh why do I read your blog when I'm hungry? And when I've been craving a steak? Thanks for the link to that marinade and that mushroom sauce sounds wonderful ... runny and all.

  9. Good Gosh---I just ate dinner (fish and corn on the cob) which was delicious---but seeing your meal made my mouth water... YUMMMMMMMM... AND --that dessert looks heavenly...

  10. That steak looks phenomenal, Larry! The mushroom sauce sounds excellent too, even with the few issues you had.

    I always debate when to make the sauce too. If I do it ahead, you risk it thickening or splitting upon reheating. But trying to do it at the same time as grilling will end up with A) overcooked steak or B) ruined sauce if I'm not careful.

  11. Wow, Larry! What a great and delicious meal - and those sides are perfect in my book. ;)


I appreciate and enjoy your comments