Rib Eye Etouffee (Dinner for 2)
*Blackened*- Season 2 thick rib
eyes (23 oz. or a little bigger is perfect) to marinate
with a little salt, black pepper, red pepper, garlic powder, a
dash of Worcestershire and Dale's (or your favorite) steak
sauce. (Chef K Paul has some pretty awesome blackening seasons
that you can use to sprinkle on too) Marinate at room temp for at
least 30 minutes.
can blacken anything outside on the grill or stove top with
good ventilation. Either way, heat a large iron skillet until it
is very hot. Drop into the skillet about 1/2 stick of butter that
is cut into chips. That butter will immediately begin to steam and
bubble. Go ahead and add each steak to the skillet. It will
look like your world is going up in smoke..that just means you're
doing it correctly. Sear for about one minute then flip the steak
over to sear another minute. Plate the steaks to rest while you
prepare the rest of the dish...
Cut into rings one large
red onion and one large bell pepper. Finely chop about 1/4 cup of
fresh parsley, celery and green onion, each. Mince 2 or 3
large toes of garlic. Finely chop one jalapeno. Slice a pack of 8
oz. mushrooms, or leave them whole.
Return the steaks to
the skillet and begin to cook on low-medium heat. Scatter all of
your veggies over-top the steaks. Season with a little more salt,
black pepper, red pepper, Worcestershire and if you used the Chef
Paul's seasoning, dash-on some of that too. Pour over-top 2 cans
of diced tomato and one small can of tomato sauce. Add another
dash of salt, black pepper and a pinch of sugar and put a lid on
Looks like a ton of
stuff in your skillet, but it will all cook down and settle.
Unless you just want to lift to lid to admire your work, leave the
lid on and simmer for about 1 1/2 - 2 hours.
Should be good and
done by now so serve with some homemade mashed potatoes and fat
lima beans on the side and homemade biscuits or fresh homemade
Some of you have
cooked this before or with slight variations. For those of
you that haven't...don't be mad at me.
* You could have used
smaller cuts of rib eyes to feed a couple more folks. No big deal.
Just consider the size of your skillet. You may think you got a
pretty big skillet until somebody whips out a bigger one.*