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My wife and I vacationed to Las Vegas and the Grand Canyon this past week. We toured the Hoover Dam, did a VERY small amount of gambling (I hate gambling...I'm too cheap and conservative for that... ), saw a couple of shows, drove out to the South Rim of the Grand Canyon, and also took a helicopter tour through the canyon. We had an absolute blast!!! But, I'm glad to be back home now. The time change messed with my head, we missed our dogs, and I missed Big Green Egging of course. Here is a shot of the Grand Canyon that I took while on the helicopter (I know the first pic is Off Topic, but it's cool so I thought I'd share it anyway):
To get back On Topic, I missed using the Big Green Egg this week...so tonight, I couldn't wait to fire it up. My wife wanted Ribeyes, so I thought I'd shake things up a bit and make Steak Diane using Ribeye Steaks. I looked up Emeril Lagasse's recipe and went with that for the most part.
I did give the steaks a quick sear outside of the CI skillet at first, which was different than the recipe called for. Then I took them off and placed them aside. I like a good sear, but the recipe called for cooking the sauce at only a medium high temp, so after searing and removing the steaks, I cranked the heat down for a couple minutes, then added the CI skillet.
First, butter is melted and the Shallots and Garlic get happy... Then the Mushrooms are added in. After they go for a couple minutes, the Brandy is added.
Had to be careful and tilt the CI skillet away so I wouldn't get bit by the ignited Brandy.
Then everything else gets tossed in to thicken. The steaks get tossed in again toward the end to finish cooking.
Served up with a Loaded Baked Potato.
The flavor of the sauce was unbelievable. I will definitely make it again. Already thinking about how I will incorporate it into other things, like burgers.