Fireworks Epic Steakhouse Ribeye
Fireworks Epic Steakhouse Ribeye- Adapted from Jamie Oliver’s 5 Ingredients cookbook
In Jamie Oliver’s 5 Ingredients cookbook, I have unearthed a gem that is so simple, full of ingredient variations, and absolutely stunning to serve for entertaining. This is the type of recipe that holds the very essence of what we are trying to achieve with our cookbook review this year. There are several reasons I love this recipe. First and foremost, with the right ingredients, it is truly fireworks in every bite. Secondly, my husband, who likes to dabble in the kitchen, nailed it on the first try, so I know it is simple enough that any aspiring chef can do it. Third, you can scale it up for more guests if you need by getting a thicker steak, adding more beans, mushrooms, butter and garlic. Fourth, the leftovers are killer. You could do steak and eggs, steak sammy’s, even a meaty mushroom and bean soup…Fifth, you can totally make this epic meal vegetarian or veganish by subbing portobello mushrooms in for the ribeye. So here you go:
1 ¼ lb ribeye steak (ideally 2 inches thick) best with fat removed as it can get really greasy
4 sprigs of rosemary
4 cloves of garlic
12 oz mixed mushrooms, cut into ½ inch pieces
1 or 2 cans white beans (Jamie Oliver is from England, they have 23 oz jars of white beans- which he calls for in the original recipe) in the US our cans of white beans are 14.5 oz- so depending on how much you like beans you could do 1 or 2 cans.
1 Fireworks Steakhouse butter burst
I cook everything on the stove in my black skillet. Even when recipes call for using non-stick pans. That non-stick stuff is not good for you. Use a well seasoned skillet and some oil and/or butter instead. Place a large skillet on medium high heat. Add 1 tbs oil and 1 tbs Fireworks Steakhouse butter. Season the beef well with salt and pepper. Then sear the meat on all sides for 10 minutes total. You are going for looks here. The rib-eye should have great color on the outside, but the inside should be medium rare on the inside. Turn using tongs regularly and cook to your liking.
Meanwhile, tear the rosemary needles from stems, peel and finely slice the garlic. Oliver says to “tear any larger mushrooms”. I think cutting them is faster and easier to eat with more uniform size. When the steak is done, move to a plate, cut thin ribbons of the steak butter and dot them all over. Then cover loosely with aluminum foil, set aside. Reduce the heat under skillet to medium and crisp the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar, and simmer for 5 minutes, then season with salt and pepper. Sit the steak atop and pour over any resting juices. Slice and serve at the table, finishing with a little more butter if you like. You will love this recipe! Sizzle. Spread. Boom.