Ribeye Steak Diane...lots of pix

Dyal_SC · January 27

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. ;)

Botch · January 27

That there's good eats!

cazzy · January 27

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

rustypotts · January 27

Man.....that looks good! I'm sitting in a motel right now with Chinese being the only option, wish I was dining with you.

Chubbs · January 27

As usual, solid cook Dyal. Great pics too.

U_tarded · January 27

dang Dyal, looking good. will have to give this one a spin for sure.

Mighty_Quinn · January 27

Nice cook! Great to see an actual classic recipe here that utilizes a sauce other than barbecue sauce. Well done!

JWBurns · January 27

Where did you stay in Vegas?

Dyal_SC · January 27

Thx, y'all. It was a great recipe. JW, we stayed at the Mandalay Bay.

caliking · January 27

Those steaks look fabulous!

jfm0830 · January 27

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?

Jscott · January 27

Fantastic cook, bookmarked for a future cook! Thanks!

Mickey · January 27

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?

Lowflyer · January 27

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_SC · January 27

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!

Logger · January 27

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

Dyal_SC · January 27

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. ;)

NecessaryIndulg · January 27

Holy dang, that looks awesome!

brianwdmn · January 27

Thanks for raising the bar Dyal! And thanks for sharing.

Griffin · January 28

NIcely done, Sir!

Aviator · January 28

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.

Mickey · January 28

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

Chubbs · January 28

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.

JRWhitee · January 28

That looks too good time to try something new. Thanks for sharing.

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Ribeye Steak Diane...lots of pix

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