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
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.
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!)
- 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
- Heat your cast iron skillet to medium heat and add about 1 tbsp. EVOO
- Pan sear your Ribeye steaks to right before your degree of doneness, whether it’s rare, med-rare, med, or med well.
- 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.
- Carefully turn your steaks over with your tongs and use the cheese like butter to baste over your steak.
- 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.
- Trim your asparagus just above the bottom rubber band.
- Slice your cremini mushrooms
- While your skillet is still hot and set to medium heat, add your butter and let it melt down.
- Add your julienned shallots and sauté using your wooden spoon.
- Once the shallots start to slightly caramelize/brown, add your chopped garlic and cook to aromatic, constantly scraping the bottom of the skillet
- 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.
- Once your mushrooms have sautéed completely, add your asparagus spears, and season with sea salt, and fresh cracked pepper
- Now, add your sliced garlic and thyme
- Deglaze with your dark beer, you will only need about 4 oz.
- Season to taste as needed.
- Plate up your veggies alongside your meat, any remnants of ooey gooey cambozola cheese just smother the steak with.
- Drink the rest of your beer.
- Delve into the deliciousness of Pomponio Ranch Ribeye Steaks!!!