Cookin’ with Carolyn Rib eye steak

Rib eye steak
2 lb. rib eye steak, about 1-1/4 inches thick
2 cloves garlic, minced
2 tsp. black pepper
1/4 tsp. salt
6 slices bacon
2 Tbsp. butter
1/4 cup dry red wine
2 (8-oz.)packages mushrooms, quartered
1 cup thinly sliced red and green bell pepper
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/4 cup crumbled blue cheese
Trim fat from steak. Let steak stand at room temperature 30 min., then pat dry with paper towels. Rub steak all over with garlic, then sprinkle with black pepper and salt. Cook bacon in a large skillet over medium heat until browned and crisp. Reserving fat in skillet, transfer bacon to paper towels to drain; crumble when cooled. Add butter to drippings in skillet; heat over medium-high heat until it sizzles, about 30 seconds. Reduce heat to medium and add steak; cook, turning once, about 8–10 min. total for medium-rare, or until an instant-read thermometer inserted into thickest parts registers 135 degrees F. Transfer steak to a plate and cover to keep warm. Carefully add wine to skillet and increase heat to medium-high. Cook stirring to scrape up browned bits, until slightly thickened, about 1 min. Stir in mushrooms, bell pepper, Worcestershire and mustard. Reduce heat to medium and cook, stirring, until mushrooms are tender, 5-6 min. Serve steak topped with vegetable mixture, bacon, and blue cheese. Serves 4. Enjoy!

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