Creole Ribeye smothered with Onions and Mushrooms

Beef

Main

April 12, 2023

“If summer had one defining scent, it’d definitely be the smell of barbecue”

— Katie Lee

In the summer the question is not whether we will barbeque, but how we will barbecue. It’s as though the summer sun springs upon us a way of life full of erratic adventures, getting together with friends, and lighthearted conversations while watching the bbq with vigilance. That’s life. Add a few ingredients from your summer garden to create a more well-rounded, vibrant, and luscious spread sure to leave an imprint in your memory and carry you through another Winter.

Today we are in Plains Montana enjoying the company of the Lulack family. Radd is in charge of the meat and barbecue, of course, while the girls prepare sides and salads crowned with ingredients from their garden and the boys bring the beer. After all, what is barbeque without a beer? This libation is refreshing, hydrating, tasty, and keeps our minds off our growling stomachs patiently waiting for the ribs and chicken lollipops to cook. Mind you we, as Mtn Misfits, already had an adventurous day hiking up a trail, crumbling over large boulders, taking a wrong turn, backtracking, and hiking some more to get to the beautiful Leigh Lake, in Sanders County Montana. ( For the full story follow MtnMisfits.com) Suffice to say we worked up a good appetite so it is pretty hard to stay away from the appetizers while waiting for this scrumptious meat feast to reach optimum doneness.

Enjoy our recipe and may you always be surrounded by good friends and great barbeque- in that order.

Creole Ribeye smothered with Onions and Mushrooms

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Prep Time 2

Cook Time 10

Course Main Course

Servings 2 servings

Ingredients

For the Creole Ribeye smothered with Onions and Mushrooms

1 large boneless ribeye steak
Kosher salt
Black pepper
2 TBSP Dirty Dozen Creole-style seasoning see below
2 cups assorted fresh mushrooms sliced
1/2 cup onions chopped
1/2 cup green onions chopped
4 TBSP unsalted butter cut up

For the Dirty Dozen Creole-style seasoning

1 tsp Arthur Wayne Dirty Dozen 12 Pepper Blend
1 TBSP paprika
1 TBSP kosher salt
1 TBSP garlic powder
1/2 TBSP black pepper
1/2 TBSP onion powder
1/2 TBSP dried leaf oregano
1/2 TBSP dried leaf thyme

Instructions

For the Creole Ribeye smothered with Onions and Mushrooms
Preheat your sous vide to 121ºF.
Season the ribeye generously with salt and pepper then slide it into a heavy-duty plastic bag. Seal the bag using the water displacement method.
Drop the bag in the water bath, and allow it to remain for 2 hours.
Melt 2 tablespoons of butter in a large skillet over high heat. Add the green and yellow onions, and sauté them until translucent, 3 minutes. Add the mushrooms and sauté until softened, about 2 minutes. Add 1 teaspoon of the Creole-style seasoning and sauté for 1 minute. Remove the onion and mushroom mixture from the heat.
Remove the ribeye from the sous vide and bag. Sprinkle the steak all over with 1 teaspoon of Creole-style seasoning per side and slap each side.
Add 2 tablespoons of butter to the skillet over high heat. When the butter is very hot, add the ribeye and sauté it on the first side for 1 minute. Turn the steak and sauté on the second side for 1 minute. Add the onion and mushroom mixture and another 1 teaspoon of the Creole-style seasoning and sauté for a minute.
Serve with the ribeye on a plate and cover with the onion and mushroom mixture
Laissez les bon temp rouler…let the good times roll.