Jason's Rosemary Ribeye

entrees

This is the steak that Chef Jason Wilson taught me to make for Jessica on the night that I proposed. Although I'm not normally a big ribeye fan, I will always associate this dish with that night. The rosemary adds a really nice herbacious flavor to the dish that Jessica and I have come to enjoy on our steaks ever since then.

Ingredients

2 Bone-in Ribeye steaks (14 - 16 oz each)

4 oz. Chanterelle or similar wild mushrooms

1 head Aspiration (Broccolini)

3 Cippolini Onions (quartered)

4 sprigs Rosemary

Extra Virgin Olive Oil

1 Shallot, chopped very very fine

2 cloves garlic, chopped very fine

3 white anchovies, chopped

Water and Sea Salt as needed

Instructions

Step 1
Season the steak liberally with Sea Salt and skewer the rosemary sprigs through the steak for extra flavor.

Step 2
Sauté the onions in olive oil on medium heat slowly to lightly brown add the mushrooms and aspiration and continue to sauté until the mushrooms are sweaty.

Step 3
Add the shallots, garlic and anchovies and a bit of water to prevent burning, add olive oil as needed.

Step 4
Grill the steak to desired temperature or use a cast iron skillet to cook both sides crispy and flavorful.

Step 5
Slice steak to serve atop the aspiration, mushroom mixture.