in partnership withKOMOnews.com
Dinner 1.JPG

Get Cooking! Make this on "Men Make Dinner Day"

Tons of men know their way around the kitchen and now it's time to prove yourself. It's "National Men Make Dinner Day" where men are encouraged to get creative and cook for their loved ones. (Yay ladies!!)

Here are the rules:

  • At least 4 ingredients
  • At least one cooking utensil other than a fork
  • No BBQ
  • You have to do all the shopping and clean everything up

If you don't know where to start, that's okay. Refined called on top Seattle foodie Julie Hearne for inspiration. She's a chef, author, food consultant and makes one of the best steaks we've ever tasted! (Hint: it's all about the butter) Luckily for all of us, she shared her recipe. Good luck!

Delicious Seared Rib-Eye Steaks with Gorgonzola, Port Butter and Sauteed Chanterelle Mushrooms

Serves 4 people

Ingredients:

  • Compound butter
  • 1 stick of unsalted butter, room temperature or softened for 5-10 seconds in the microwave
  • 3 ounces gorgonzola or soft bleu cheese
  • 2 tablespoons port, tawny or ruby, optional
  • Rib-Eye
  • 2- 1 1/2 inch Rib-eye steaks
  • salt and pepper
  • favorite steak seasoning, optional
  • Compound butter
  • 1 stick of unsalted butter, room temperature or softened for 5-10 seconds in the microwave
  • 3 ounces gorgonzola or soft bleu cheese
  • 2 tablespoons port, tawny or ruby, optional
  • Chanterelle Mushrooms
  • 1 tablespoon minced shallot
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8 ounces Chanterelle mushrooms, cleaned
  • Salt and pepper
  • 2 tablespoons Italian parsley, chopped, for garnish

Directions:

Add your stick of softened, unsalted butter, gorgonzola and port to a bowl, using a fork mash it all together, using the back of the fork to press against the side of the bowl. Once mixed, use a spatula to scoop out onto saran wrap. Roll up saran wrap around the butter and roll into a log. Place in the refrigerator for 10 minutes to firm up slightly.

Prepare your mushrooms. Quarter large mushrooms and leave the small mushrooms whole and set aside.

Pat your rib-eye steaks dry with a paper towel and trim off a bit if the fat on the outside (but not too much). Sprinkle both sides of steak with salt, pepper and a little steak seasoning. Heat a 12-inch cast-iron skillet over high heat until the pan feels hot with your hand held 3-inches above the center of the pan. Add your steaks and be sure you hear that sizzle sound once steaks hit the pan (this will ensure that you are sealing in the juices). Cook for 4 minutes and make sure the steak is golden brown when you flip it, if not cook for another minute. Flip and cook for 4-5 minutes on the other side. For rare cook until 120 degrees, medium rare, 125 degrees and 130 degrees for medium. Remove to a cutting board with a juice catcher or place on a plate with foil. Let rest for 3 minutes, sprinkle over sea salt and add 2 heaping tablespoons of compound butter to your steaks, cover for 2 minutes. Prepare your mushrooms. Wipe out skillet with a moist paper towel. Add butter and olive oil to your 12-inch cast iron skillet and heat over medium-high, swirling the pan to coat. Add the shallots and cook for 2 minutes until translucent. Add mushrooms and stir. Allow to cook, for 5 minutes, stirring occasionally until all of the moisture has released and evaporated. Mushrooms will start to brown and get slightly crispy. Sprinkle with sea salt and fresh cracked pepper.

To plate:

Slice rib-eye’s into ½ inch thick slices. Place on a large platter or individual plates and top with chanterelle mushrooms or serve alongside. Sprinkle with parsley and serve.

For more of Julie Hearne's recipes, check out her website http://whatsjuliecooking.com/

col1_vertical_list_trending