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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):
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.
Comments
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That there's good eats!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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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. LolJust 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.
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As usual, solid cook Dyal. Great pics too.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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dang Dyal, looking good. will have to give this one a spin for sure.
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Nice cook! Great to see an actual classic recipe here that utilizes a sauce other than barbecue sauce. Well done!
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Where did you stay in Vegas?
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Thx, y'all. It was a great recipe. JW, we stayed at the Mandalay Bay.
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Those steaks look fabulous!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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?
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Fantastic cook, bookmarked for a future cook! Thanks!
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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 & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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.
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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!
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Dyal, what did you use for the "1/4 cup reduced veal stock"?
That really looks good.
OKC area XL - Medium Eggs -
Thanks! I didn't make the homemade veal stock... Just used 1/4 cup beef stock instead. Figured it was close enough.Logger said:Dyal, what did you use for the "1/4 cup reduced veal stock"?
That really looks good. -
Holy dang, that looks awesome!I'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 for raising the bar Dyal! And thanks for sharing.Marietta, East Cobb, GA
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NIcely done, Sir!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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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.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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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.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
That looks too good time to try something new. Thanks for sharing._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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