Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Ribeye Steak Diane...lots of pix

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):

image

 

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. 

image

image

 

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.

image

 

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.  :) 

image

 

Had to be careful and tilt the CI skillet away so I wouldn't get bit by the ignited Brandy.  :)

image

 

Then everything else gets tossed in to thicken.  The steaks get tossed in again toward the end to finish cooking.

image

image

image

 

image

 

Served up with a Loaded Baked Potato.

image

 

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.  ;) 

 

 

 

 

 

 

 

·

Comments

  • BotchBotch Posts: 3,198
    That there's good eats!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • cazzycazzy Posts: 7,933
    Looks great!! Different is good!

    I've been wanting to do scenic stuff when I visit Vegas, but poker typically has other plans for me. Lol
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
    ·
  • Man.....that looks good!  I'm sitting in a motel right now with Chinese being the only option, wish I was dining with you.
    ·
  • ChubbsChubbs Posts: 5,236
    As usual, solid cook Dyal. Great pics too.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    ·
  • U_tardedU_tarded Posts: 1,280
    dang Dyal, looking good.  will have to give this one a spin for sure.
    ·
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Nice cook! Great to see an actual classic recipe here that utilizes a sauce other than barbecue sauce. Well done!
    ·
  • JWBurnsJWBurns Posts: 334
    Where did you stay in Vegas?
    ·
  • Dyal_SCDyal_SC Posts: 2,406
    Thx, y'all. It was a great recipe. JW, we stayed at the Mandalay Bay.
    ·
  • calikingcaliking Posts: 6,957
    Those steaks look fabulous!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • jfm0830jfm0830 Posts: 962
    edited January 2013
    Out-standing Dyal!!

    I'm curious... How did you get some of the "flaming" pix? They can't be flash, did you have a tripod?
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
    ·
  • JscottJscott Posts: 174
    Fantastic cook, bookmarked for a future cook! Thanks!
    ·
  • MickeyMickey Posts: 16,418
    edited January 2013
    Dyal_SC said:
    Thx, y'all. It was a great recipe. JW, we stayed at the Mandalay Bay.

    Outstanding food. We were at "tHE Hotel" in Sept. Have they closed it down now?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • LowflyerLowflyer Posts: 752
    Great looking cook. Headed to Vegas for the big game and the Hoover Dam. I have a feeling the blackjack table will get to know me very well at the Venitian.
    ·
  • Dyal_SCDyal_SC Posts: 2,406
    Thanks guys!

    Jim, my wife took the flame pix with the flash off, while I was handling the skillet. We always take a bunch of pix and hope there are one or two good ones. :) Wish I knew more about photography, as that is something I enjoy too.

    Mickey, I think it's still open. The lights appeared on anyway. :) The drive to the South Rim was very scenic. It was about a 4 hour drive, but worth every minute!

    ·
  • LoggerLogger Posts: 236
    Dyal, what did you use for the "1/4 cup reduced veal stock"?
    That really looks good.
    OKC area  XL - Medium
    ·
  • Dyal_SCDyal_SC Posts: 2,406
    Logger said:

    Dyal, what did you use for the "1/4 cup reduced veal stock"?
    That really looks good.

    Thanks! I didn't make the homemade veal stock... Just used 1/4 cup beef stock instead. Figured it was close enough. ;)
    ·
  • Holy dang, that looks awesome!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
    ·
  • brianwdmnbrianwdmn Posts: 359
    Thanks for raising the bar Dyal! And thanks for sharing.
    Marietta, East Cobb, GA
    ·
  • GriffinGriffin Posts: 6,920
    NIcely done, Sir!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • AviatorAviator Posts: 1,524

    Alright, fillet medallions aquired. Needed some brandy and did not realize yesterday that my cave had no supply of brandy. :(

    Remedial measures have been underway.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

    ·
  • MickeyMickey Posts: 16,418

     

    Aviator said:

    Alright, fillet medallions aquired. Needed some brandy and did not realize yesterday that my cave had no supply of brandy. :(

    Remedial measures have been underway.

    You got me thinking. Have Brandy now to cook with, but the last Brandy to drink was Cherry Brandy back in the drive-in days :x
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • ChubbsChubbs Posts: 5,236
    Mickey said:

     

    Aviator said:

    Alright, fillet medallions aquired. Needed some brandy and did not realize yesterday that my cave had no supply of brandy. :(

    Remedial measures have been underway.

    You got me thinking. Have Brandy now to cook with, but the last Brandy to drink was Cherry Brandy back in the drive-in days :x
    Last time I drank Brandy was in a deer stand with a girl named.... Brandy... and no, we were not hunting. True story.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    ·
  • JRWhiteeJRWhitee Posts: 2,619
    That looks too good time to try something new. Thanks for sharing.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




    ·
Sign In or Register to comment.