Italian Ribeye Steak
The rub adds delicious flavor to the steak.
2 tablespoons Citrus Rosemary Gray Salt Rub, recipe below
2 (10-ounce) ribeye steaks
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter
2 garlic cloves, thinly sliced
4 thyme sprigs
Season the rib eye steaks all over with the citrus rosemary sea salt. Let the meat stand at room temperature for 30 minutes.
In a large, deep skillet, heat the oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 4minutes. Turn the steaks over and add the butter, thyme, and garlic to the skillet. Cook over medium-high heat, basting the steaks with the melted butter, garlic, and herbs, until the steaks are medium-rare, about 4 minutes longer.
Transfer the steaks to a serving platter and let rest for 10 minutes. Slice the meat and serve with the pan juices poured over the steak.
Citrus Rosemary Gray Salt Rub
1 cup of coarse gray sea salt
Grated lemon peel from 1 lemon
Grated orange peel from 1 orange
3 tablespoons finely chopped fresh rosemary
1 tablespoon coarse black pepper
Combine the above ingredients and spread on a baking sheet lined with baking paper
Let it air-dry for 2 days or dry it in the oven at the lowest oven setting your oven has 2 hours
Store in an airtight container.
Spinach, Tomato, Blue Cheese Salad
5 oz baby spinach leaves
1 large or two small scallions, sliced
1 cup grape tomatoes, cut in half
1/4 cup crumbled blue cheese
½ teaspoon coarse black pepper
1-2 tablespoon Italian vinaigrette
In a large salad bowl toss together the baby spinach, scallions, blue cheese, black pepper and 1 tablespoon of the vinaigrette. Toss until salad is completely mixed and coated with dressing. If you need more dressing, add just a little bit more.
Baked Parmesan Garlic Breaded Mushrooms
This recipe can be doubled. I like to prepare this recipe earlier in the day and refrigerate the breaded mushrooms until baking time so that the crumbs are extra crispy.
1 tablespoon olive oil
10 tablespoons Panko bread crumbs
2 ½ tablespoons Parmesan cheese, grated
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon dried parsley
1 egg white
10 large white button mushrooms
Preheat the oven to 450 F degrees. Line an 8-inch baking dish with foil and spray the foil with olive oil cooking spray; set aside.
In a plastic ziplock bag combine the Panko breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and dried parsley. Add the oil and shake.
Place the egg white in another ziplock bag. Add all the mushrooms and shake until all are coated with egg white. Place all the mushrooms in the bag with the crumb mixture and shake.