Rib Eye Steak, driveway herbs, mushroom gorgonzola flan – Anthony Salemme

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.

Mushroom flan 

6 ounces baby bella mushrooms, sliced 

1 teaspoon fresh sage, chopped fine 

3 tablespoons butter melted

1 tablespoon olive oil 

salt and pepper 

1 cup heavy cream 

4 eggs 

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.