Pairs well with Juicy Ribeye Steak with Creamy Mushroom and Vegetable Sauce, French Fries with Parmesan, and Lemon Pepper Shrimp
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Juicy Ribeye Steak with Creamy Mushroom and Vegetable Sauce, French Fries with Parmesan, and Lemon Pepper Shrimp
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A special Mother's Day dinner featuring juicy ribeye steak cooked to medium-well, served with a creamy mushroom and vegetable Alfredo sauce, sautéed bell peppers and onions, crispy French fries topped with grated Parmesan cheese and rosemary, and large shrimp marinated with lemon-flavored pepper and caramelized with sugarcane liquor for a rich flavor.
00:45:00 total
Serves 3
medium
Main Various
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Ingredients
- ribeye steak - 2 pieces (2 pieces, about half an inch thick)
- avocado oil - watch the video to see (for brushing and frying)
- butter - watch the video to see (for cooking steak and vegetables)
- lemon-flavored pepper seasoning - to taste (for seasoning steak and shrimp)
- oregano - to taste (used in steak seasoning and vegetables)
- bell peppers (red and green) - 1 cup sliced (sliced for sautéing)
- onions - 1 medium (sliced for sautéing)
- mushrooms - 1 cup sliced (sliced for creamy sauce)
- French fries (potatoes) - watch the video to see (frozen or fresh, fried until crispy)
- Parmesan cheese - to taste (grated, for topping fries)
- rosemary - to taste (chopped, for topping fries)
- large shrimp - watch the video to see (cleaned and deveined)
- sugarcane liquor (or similar) - a small splash (a splash for caramelizing shrimp)
- Alfredo sauce - watch the video to see (homemade or store-bought, creamy mushroom sauce base)
- salt - to taste (to taste)
- black pepper - to taste (to taste)
Instructions
- Prepare the Ribeye Steak: Remove the ribeye steaks from packaging, pat dry with paper towels to remove excess blood, and let rest at room temperature for about 40 minutes before cooking.
- Season the Steak: Brush the steaks lightly with avocado oil. Season generously with lemon-flavored pepper seasoning and oregano on both sides.
- Cook the Steak: Heat a heavy frying pan or griddle over high heat until very hot. Add a little butter on top of the steaks and place them in the pan. Do not move the steaks for about 2 minutes to get a good sear. Flip and sear the other side. Then lower the heat and cover the pan to allow the steak to cook through to medium-well or desired doneness. Remove from heat and let rest without cutting for a few minutes to allow juices to redistribute.
- Prepare the French Fries: Heat oil in a deep pan for frying. Fry the potatoes until golden and crispy on the outside and soft inside. Drain excess oil. While still hot, sprinkle grated Parmesan cheese and chopped rosemary over the fries to add a gourmet touch.
- Sauté the Vegetables: In a separate pan, melt butter and sauté sliced bell peppers, onions, and mushrooms until tender. Season with salt, pepper, and a bit of lemon-flavored pepper. Add a splash of the steak's cooking juices and mix with Alfredo sauce to create a creamy vegetable and mushroom sauce.
- Cook the Shrimp: Marinate the cleaned large shrimp with lemon-flavored pepper. Heat a small amount of oil in a pan until very hot. Add shrimp and cook quickly until pink and opaque. Add a small splash of sugarcane liquor to caramelize and enhance flavor. Let the liquor evaporate before removing shrimp from heat.
- Serve: Slice the rested steak against the grain. Plate the steak slices with the creamy mushroom and vegetable sauce, French fries topped with Parmesan and rosemary, and the caramelized shrimp on the side. Serve immediately with a glass of chilled white wine or preferred beverage.
