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By Anthony Salemme, chef
A perfect meal for Father’s Day, whether you are celebrating or just feel like a steak.
4 12-ounce ribeye, at room temperature
3 cloves of garlic, sliced
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon of cracked black pepper
1 teaspoon of fresh rosemary chopped fine
1 teaspoon of fresh oregano chopped fine
1 teaspoon fresh dill chopped fine
Heat a cast iron pan to medium high heat. Generously salt and pepper both sides of the steaks. Combine the butter, olive oil, garlic and herbs.
Add 1 tablespoon of butter mixture per steak in the hot pan. Sear the steaks on both sides for 5 minutes for medium rare, 7 minutes for medium.
6 ounces baby bella mushrooms, sliced
1 teaspoon fresh sage, chopped fine
3 tablespoons butter melted
salt and pepper
1 cup heavy cream
4 oz Gorgonzola cheese
1/8 teaspoon of nutmeg
4 ramekins buttered
Toss the mushrooms with butter and olive oil. Roast on a baking sheet at 425F for 15 minutes until browned. Remove from oven let cool completely.
In a bowl whisk the eggs with cream, sage, nutmeg salt and pepper. Divide into 4 ramekins.
Sprinkle the coconut on mushrooms and Gorgonzola evenly over the custard.
Bake in a water bath at 350F for 20-30 minutes until puffy.