Heart and Soul cooking for Valentines

comments 2
Beef / Steak

Ribeye with wilted super greens and sautéed mushrooms

After teaching several cooking classes, I have learned most people want to feel more confident preparing steak and seafood.  If you have a significant other who loves to handle the cooking of meats and grilling,  it can feel overwhelming when you want to handle the steak on your own.  This recipe is straightforward, step by step approach to cooking a phenomenal steak.  If you want to try your hand at a delicious steak dinner, try this recipe.  Make your Valentine’s heart swell with joy, and reserve your spot in their heart as soulmate over this spectacular dinner.

Servings-4

Time-45 minutes-1 hour

Ingredients

3 Boneless Ribeye Steaks at least 1 inch thick, 8 oz Pre-sliced Baby Bella mushrooms, 5 oz Super Greens (baby chard, baby kale, and baby Spinach), 1/3 cup of red wine, 3 TBS shallots diced, 4 tsp chopped garlic, 2 TBS olive oil, 2 TBS butter, Herbs de provence, 4-5 sprigs of fresh thyme and salt.

Preparation

Season both sides of steaks with 1 TBS of Herbs de Provence and 2 tsp of Kosher salt.  It’s important to allow steaks to come to room temperature.  Allow steaks to sit in dry marinade for 30 minutes outside of refrigerator.  IMG_1769

Pre-heat oven to 400 degrees.  In a large skillet add 1 TBS of olive oil and 1 TBS of butter under medium-high heat.  Add mushrooms and allow to brown.  When mushrooms are browned add 1 TBS of shallots and  2 tsp of garlic and fresh thyme removed from sprig.  Add red wine and completely reduce.  Season with a 1/2 tsp of kosher salt.  Toss together and set aside.

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Place a cast iron skillet onto stove on med-high heat.  Allow pan to get hot before adding steak.  You are going to dry sear the steak.  That means you don’t need to oil the cast iron skillet to brown the steaks.  The reason I don’t add oil is because I will use the same skillet to wilt the greens and I find that it muddies the greens a little less if I dry sear.  Initially the sear does not look promising but I promise once you remove the steaks from the oven.  The steaks will look and be perfect.  It’s a home-cook trick to finish in the oven.

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Sear steak 5 minutes per side or until you develop a perfect brown crust.  Place seared steaks into oven safe pyrex.  Do not wash cast iron skillet as you will reuse this skillet as is to wilt super greens.

Medium-rare steaks keep in oven 15 minutes

Medium  keep in oven 20 minutes

Medium-well keep in oven 25 minutes

Well-done keep in oven 30 minutes

Allow steaks to rest at least 10 minutes before serving.

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While steaks are resting wilt greens in iron cast skillet that you seared steaks in.  Add 1 TBS of olive oil and 1 TBS of butter to cast iron skillet under medium-high heat.  Add 2 TBS of shallots and 2 tsp of chopped garlic and sauté for 1 minute then add all the power greens.

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The greens will wilt down to practically nothing in a few minutes as you mix with shallots, garlic and oil.  Taste for salt, there will be residual salt in skillet from steaks so check to see if the greens need a pinch of salt.  Once wilted down turn off heat and prepare to plate.

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Plating

Make a bed of wilted super greens and lay ribeye on greens.  Scattered sautéed mushrooms onto steak.  Serve with the starch you love.  I adore homemade french fries with this dish.  However, when I’m being a lazy lady I don’t make a starch which makes me feel very healthy.  Enjoy this recipe!

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Happy Valentine’s Day to all the cooks!

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The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

2 Comments

  1. Janie Lugo says

    Looks so yummy…when are making it again, would love to get invited for dinner…

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