The Ingredients:

1Pk Bone-in Ribeye Steaks

1 Chunk Cambozola Black Cheese

2 Sprigs Thyme

2 Sprigs Rosemary

2 Sprigs Sage

1 Bunch Asparagus-trimmed

1lb. Cremini Mushrooms

2ea Shallots, medium julienne

4 cloves of garlic, 2 cloves minced and 2 cloves thinly sliced

Sea Salt and Fresh Ground Pepper

Ground Coriander


2 tbsp. Unsalted Butter

1-16oz bottle of dark flavored beer

(I used Barebottle Brew Co in San Francisco, CA-Any Beans Necessary Golden Ale)

1 Bottle Duchesse de Bourgogne- this is a Belgian Beer that pairs well with this dish, drink it in a tulip glass for superb flavor and aromatics.


The Equipment:

1 Cast Iron Skillet

1 Pair Metal tongs

1 Wooden Cooking spoon

1 Chef’s Knife-8”

1 Cutting Board, preferably Boos Block or Epicurean

2 Serving Plates-10” or bigger (it’s a big steak)

2 Forks and Steak Knives (although the steak, when finished, will cut like butter!)


The Steak:

  1. Thaw and Season your Ribeye Steaks with a smidge of EVOO, Sea Salt, Fresh Cracked Pepper and the Ground Coriander, set aside and let rest for 15-20min
  2. Heat your cast iron skillet to medium heat and add about 1 tbsp. EVOO
  3. Pan sear your Ribeye steaks to right before your degree of doneness, whether it’s rare, med-rare, med, or med well.
  4. Once you’re close, cut the cambozola black cheese into slices and place on the top of the steak with your rosemary and sage sprigs.
  5. Carefully turn your steaks over with your tongs and use the cheese like butter to baste over your steak.
  6. Once you have cooked to your preference, pull the steak and set aside to rest on your plates, leaving a piece of tin foil loosely tented over it while it is resting.


The Vegetables:

  1. Trim your asparagus just above the bottom rubber band.
  2. Slice your cremini mushrooms
  3. While your skillet is still hot and set to medium heat, add your butter and let it melt down.
  4. Add your julienned shallots and sauté using your wooden spoon.
  5. Once the shallots start to slightly caramelize/brown, add your chopped garlic and cook to aromatic, constantly scraping the bottom of the skillet
  6. Add your cremini mushrooms, if you need more oil at this point, add it in small quantities, your mushrooms will give off water until they are fully sautéed off.
  7. Once your mushrooms have sautéed completely, add your asparagus spears, and season with sea salt, and fresh cracked pepper
  8. Now, add your sliced garlic and thyme
  9. Deglaze with your dark beer, you will only need about 4 oz.
  10. Season to taste as needed.


The Finale:

  1. Plate up your veggies alongside your meat, any remnants of ooey gooey cambozola cheese just smother the steak with.
  2. Drink the rest of your beer.
  3. Delve into the deliciousness of Pomponio Ranch Ribeye Steaks!!!