Peppered Ribeye with Carmel-Brandy Mushroom Sauce

Brisket_Fanatic · February 16

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:

500 · February 16

I say I wouldn't normally add a sauce of any kind to a steak, but this looks killer!

Brisket_Fanatic · February 16

I'm the same way but just had to try it.

NecessaryIndulg · February 16

Great looking/sounding cook! :-bd

Brisket_Fanatic · February 16

Thanks Kristi, it's wonderful.

ChokeOnSmoke · February 16

Like the sound of that sauce recipe, thanks for posting it...

Brisket_Fanatic · February 16

No problem, original recipe can be found on food network dot com.

gdenby · February 16

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?

henapple · February 17

Nice cook...

Central_Bama_Egger · February 17

Very awesome

Dyal_SC · February 17

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

JerkChicken · February 17

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.

Brisket_Fanatic · February 17

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.

Brisket_Fanatic · February 17

henapple said:

Nice cook...

Thanks!

Brisket_Fanatic · February 17

Central_Bama_Egger said:

Very awesome

Thanks!

Brisket_Fanatic · February 17

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.

Brisket_Fanatic · February 17

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.

I agree, thanks let me now how you like it.

caliking · February 17

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!

Brisket_Fanatic · February 17

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.

Chubbs · February 17

On the list, thanks. Did you remove a few parts of your CI grate? Easy chunk refilling?

Brisket_Fanatic · February 17

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.

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Peppered Ribeye with Carmel-Brandy Mushroom Sauce

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