Chef Chuck's Rib Eye Steak

Happy New Year to my foodie friends!!


Why not start the new year with a big hardy steak. This time I was in the mood for a Rib Eye Steak. This huge 2 pound rib eye was plenty for me and my wife, we even had some left over for my sons steak panini. We are light meat eaters. The flavors that came out of the reduction gravy were sensational. The rich body of the Chianti, compliments the delicate sage, the sharpness of the gorgonzola and the sweetness of the shallots! This elegant tasting rib eye, made us feel like we were at the best restaurant in town, but were in the kitchen of the family chef, Chef Chuck. It's that good.


Rib Eye Steak
1 1 inch boneless rib eye steak 2-3 lbs.
1/2 cup chianti wine
1/2 cup beef broth
2 tablespoons olive oil
1 tablespoon butter
2 ounces baby bella mushrooms about 6-8
2 garlic cloves minced
2 tablespoons shallots chopped
1-2 tablespoons gorgonzola cheese
3 tablespoons heavy cream
salt and cracked black pepper


Allow steak to achieve room temperature. Rub meat with extra virgin olive oil then salt and pepper both sides. In a heavy saute pan or cast iron on high heat sear
steak. Do not move or lift steak, for 5 minutes. Flip to other side for another 5
minutes. Remove steak and place on cutting board cover with tin foil and let rest
for 10-15 minutes. This will achieve a medium rare steak.
Gravy
Meanwhile start gravy add wine to pan and deglaze, (yum thats the flavor). Bring to a boil add broth, cream, sage, garlic, shallots, cheese, salt and pepper. Reduce to medium heat till its 1/2 its volume, stirring occasionally. Add any additional juice from your board to gravy then strain. In a separate small pan add butter and 1 tablespoon olive oil, saute mushrooms. Place mushrooms on steak and pour gravy over top with cracked black pepper.
Serves 2.