I like my butt rubbed and my pork pulled.
Member since 2009
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Peppered Ribeye with Carmel-Brandy Mushroom Sauce
Brisket_Fanatic
Posts: 2,884
I was set on filet mignon but this no horse town doesn't have any unfrozen steaks in the winter time and I didn't want to buy the whole tenderloin. Couple of ribeyes looked really good so I used those instead. Original recipe was from Emeril Lagasse and I tweaked it for the egg instead of pan searing.
Ingredients:
Couple of steaks
Fresh Cracked Pepper
Stick of unsalted butter
Pound of mushrooms - I used baby Bella's sliced.
3 or 4 cloves of minced fresh garlic.
1/2 cup of Brandy
6 tbsp brown sugar
3/4 cup heavy whipping cream
Method:
Preheat egg for direct wide open fire. Set steaks on the counter while egg is heating up and start the sauce. Take 6 tbsp of butter in a pan and cook down the mushrooms in the butter with the garlic added toward the end so it doesn't burn. Once the shrooms are cooked down set them aside and add the brandy AWAY FROM HEAT and deglaze the pan. Return pan to heat and reduce down the brandy by half. Add in the remaining butter and brown sugar stirring until sugar is dissolved. Once hot and bubbly add in the cream and whisk until a nice consistency and sauce coats the back of a spoon. Add back the mushrooms and leave on low. Now I peppered by steak, took peppercorns and smashed them roughly on a plate, then laid the steak on top then flipped to create a heavy pepper covering. Wife's steak got a light coating of Chicago steak seasoning. Grilled steaks a few minutes a side until a nice 135 for her and 125 for me. Pulled the steaks and let them rest a few minutes while getting sweet tators out of the oven. Spooned some mushroom sauce over steak and ready to enjoy. The pepper corns got really dark, looked really burnt, but no burnt taste at all. Just pure bliss with a sweet kicker. It was by far the best steak I've ever eaten and my wife said good luck outdoing this one. I love a challenge. Ok enough rambling so onto the pics.
On the fire.
Sauce:
Steaks resting, darker one is the peppered:
Steak sauced and sweet tator, butta and brown sugar.
Steak Close up:
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
Comments
-
I say I wouldn't normally add a sauce of any kind to a steak, but this looks killer!
-
I'm the same way but just had to try it.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Great looking/sounding cook! :-bdI'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Thanks Kristi, it's wonderful.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Like the sound of that sauce recipe, thanks for posting it...Packerland, Wisconsin
-
No problem, original recipe can be found on food network dot com.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
I'm going to put this on my must try list. The sauce sounds goo enough that a piece of cardboard covered w. it would be tasty. Love black pepper, but have never peppered a steak so much. Any ideas why the peppercorns didn't burn? They look like they were mostly whole, despite being cracked. What was the total time on the grill for the peppered steak?
-
Nice cook...Green egg, dead animal and alcohol. The "Boro".. TN
-
-
That looks really, really good!!! I made something similar recently. I was skeptical about adding sauce to a steak too, but it was amazing in the end...
http://eggheadforum.com/discussion/1147783/ribeye-steak-diane-lots-of-pix
I'll have to give your recipe a go too. Emeril is the man! Sometimes his ingredients list can be lengthy though... haha
-
Thanks for sharing and perfect timing. Just bought a ribeye and some baby Bella mushrooms and was wondering how to make this very type of dish. I can't wait! Anything with a stick of butter and fresh garlic HAS to be good.LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
-
gdenby said:I'm going to put this on my must try list. The sauce sounds goo enough that a piece of cardboard covered w. it would be tasty. Love black pepper, but have never peppered a steak so much. Any ideas why the peppercorns didn't burn? They look like they were mostly whole, despite being cracked. What was the total time on the grill for the peppered steak?
They were large pieces of pepper, not sure about burning but the steak was on for 3 minutes per side I think. Thanks and your right about the sauce, smear it on a flip flop and I would eat it for sure.NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
henapple said:Nice cook...
Thanks!NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Central_Bama_Egger said:Very awesome
Thanks!NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Dyal_SC said:That looks really, really good!!! I made something similar recently. I was skeptical about adding sauce to a steak too, but it was amazing in the end... http://eggheadforum.com/discussion/1147783/ribeye-steak-diane-lots-of-pix I'll have to give your recipe a go too. Emeril is the man! Sometimes his ingredients list can be lengthy though... haha
I agree, looks great and yes Emeril likes to add lots of stuff. I made his kicked up ice cream cake a few times and it takes several days and cost like $50 but this was easy and not a lot of stuff.NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
JerkChicken said:Thanks for sharing and perfect timing. Just bought a ribeye and some baby Bella mushrooms and was wondering how to make this very type of dish. I can't wait! Anything with a stick of butter and fresh garlic HAS to be good.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
That sauce sounds amazing. Would have not thought of pairing a sweet sauce like that with a peppered steak, but I like sweet n savory combos, so this one might make it to my to do list.Extra credit for impressing SWMBO!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
caliking said:That sauce sounds amazing. Would have not thought of pairing a sweet sauce like that with a peppered steak, but I like sweet n savory combos, so this one might make it to my to do list.Extra credit for impressing SWMBO!
Thanks, My thoughts exactly, it's was very good combo.NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
On the list, thanks. Did you remove a few parts of your CI grate? Easy chunk refilling?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Chubbs said:On the list, thanks. Did you remove a few parts of your CI grate? Easy chunk refilling?
Thanks, the grate was a happy accident. It had been cracked on the outer rim for a year or two and finally broke off. It does come in handy for tossing in some chips.NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum