Wednesday, May 18, 2016

Garlic Rib-Eye Steak, Creamy Parmesan Brown Rice, Snap Peas & Carrots with Warm Chive Sauce

We rarely have Rib-Eye. It's usually out of our budget but we decided to splurge a little. We cooked it with some snap peas, carrots and creamy parmesan cheese brown rice. It was really good.

Creamy  Parmesan Rice

4 TBS Butter
3 Cloves Garlic, minced
1 Cup uncooked Brown Rice
2 Cup water
1 Cup Heavy Cream
Salt & Pepper to taste
3/4 Freshly Grated Parmesan Cheese
3/4 TBS Dried Parsley

1. Melt butter in a medium-sized saucepan and sauté garlic over medium heat until fragrant (about 3-4 minutes)
2. Add rice and stir to coat with butter
3. Add water, heavy cream, milk, salt and pepper. Bring to a boil. Reduce heat to med-low and cover and let simmer for about 20-30 minutes, or until the rice is tender. Stir occasionally so it doesn't stick to the bottom of the pan.
4. When rice is done, add parmesan cheese and parsley and stir until cheese is melted.

Warm Chive Sauce

2 TBS Chives, finely diced
2 TBS Butter (Do not use margarine)
1/2 Small onion, finely diced
1 TBS Flour
1/2 Cup Heavy Cream
1/2 Cup Milk
Pinch of nutmeg
4 TBS Sour Cream
Salt & Pepper to taste

In sauce pan melt your butter over med heat and sauté onion until translucent (about 3 minutes)
Add flour and stir to blend
Add heavy cream, milk, nutmeg and salt & pepper.
Bring to a boil, reduce and simmer for 5 minutes
Add chives and sour cream and stir until incorporated.

Serve over vegetables.

Garlicy Ribeye Steak

1 Ribeye steak
3 Cloves of garlic, diced
4 TBS Extra Virgin Olive Oil
1 TBS Extra Virgin Olive Oil
5 Cloves Garlic, minced
1/4 TSP Thyme
1 Bay Leaf, diced

1. Preheat oven to 350 Degrees (F)
2. Place your steak on a plate and put 4 TBS of olive oil on plate and steak. Add salt and pepper to taste. Make sure to turn over and coat both sides of the steak. Let rest for about 10 minutes to let the flavors get into the meat.
3. Heat a medium sized sauce pan and add 1 TBS olive oil and sauté the garlic for about 1 minute and place the steak and olive oil to the skillet. Add the thyme and bay leaf to the sauce pan and sear on both sides until it's browned on both sides.
4. Transfer your steak to a roaster pan and pour the liquid from the sauce pan over the steak and cook for about 15-20 minutes (until it reaches 130 on a meat thermometer)
5. When done transfer your steak to a plate and pour the liquid from the sauce pan over the steak.