1/2 cup flat leaf parsley (leaves only, finely chopped)
1 tablespoon basil (leaves only, finely chopped)
1 tablespoon mint (leaves only, finely chopped)
1 tablespoon marjoram (leaves only, finely chopped)
2 cloves garlic (peeled and minced)
1/2 red jalapeño (seeded and minced)
2 tablespoons minced cucumber
Extra virgin olive oil
1/2 tablespoon olive oil
1 tablespoon butter
4 portions of 1-inch thick ribeyes, about 10 oz. each
2 tablespoons unsalted butter
1/4 cup minced shallots
2 cups fresh shiitakes (cleaned, stemmed and thinly sliced)
1/4 teaspoon fresh thyme, minced
1/4 teaspoon fresh Italian parsley, minced
1/4 cup chicken stock
Salt and pepper
Place herbs in a bowl and cover with olive oil. Add garlic, jalapeño, and cucumber. Mix well, season and then thin with more olive oil, if needed.
Turn on exhaust fan or if you don't have one, grill outdoors. Preheat oven to 400 F.
Heat a pan over high heat, adding butter and oil. Season steaks and add to the pan. Let caramelize and brown. Cook for about 3 minutes on each side and then put them in the oven for 4 minutes (internal temp should read 123 F for rare to medium rare).
Baste while cooking. Remove and place on a clean cutting board. Allow ribeyes to rest while cooking shiitakes.
Melt butter in a large frypan and let it bubble and froth. Add the shallots and sweat down for about 3 minutes, then add mushrooms. Have the pan hot enough so the shiitakes are browning while giving off liquid.
When mushrooms are cooked, add herbs and chicken stock. Cook down for 4 minutes.
Finish with a touch of butter for intensified richness.
To assemble, slice steak and place over warm shiitakes on plate. Drizzle with salsa verde and serve.
High recommends grass-fed beef from White Oak Pastures, Hodge Family, and Riverview Farm. Herbs are available at farmer's markets, jalapeños and cucumbers are easy to grow or buy locally. Butter from Sparkman's dairy in South Georgia. Shiitakes from GAIA Gardens.
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