I bought some USDA choice ribeyes, and my plan all week was to grill one this weekend. So, I decided to make one of my favorite sauces, a mushroom pepper corn sauce to go on both my steak, and the nice looking asparagus I saw at the grocery store .
I did my normal 24 hour dry treatment of the ribeye in the fridge, and seasoned it with k-salt and pepper.
The sauce was made earlier in the day. I started by making some clarified butter.
While that was working, I ground some peppercorns in the mortar and pestle.
I reduced some beef stock and the fresh ground pepper. Then, I added a mixture of heavy cream, some of that clarified butter, and a little bit of brandy. And, simmered that down to concentrate flavors and thicken up. Then, I added the mushrooms, and cooked it down a little more.
Then, I tossed the steak on the grill. When it was done, I foil wrapped it and let it rest. Medium rare, of course.
While the steak was resting, I grilled some fresh asparagus.
And, here is how it all turned out. Enjoy the view. I certainly enjoyed the meal.