Usually when I have a night on my own I am pretty lazy about dinner. Leftovers, a sandwich, or take out are the norm. But every once in a while, I like to make something nice just for me. I don’t eat a whole lot of red meat these days, so a steak is a special treat. Ribeyes are my favorite, but choose whatever you like best. I rounded it out with fresh broccoli and absolutely delicious roasted potato “chips.” A glass (or two) of juicy pinot noir and dark chocolate for dessert and I was a happy girl. And if you’re not on your own, this is a nice meal to share too.
Ribeye Steak with Wine & Mushrooms
Ribeye Steak (or whatever cut you prefer)
Sea salt & coarsely ground pepper
1/4 tsp. raw sugar
1 tbsp butter
1/2 cup sliced mushrooms
1/4 cup red wine
Rub steak with salt, pepper & sugar. Heat pan to medium high. Melt the butter in the pan until bubbly. Add steak to the pan. I like my steak rare, so I cook mine about 3 minutes on each side. If you like it done a little more, you may need to do 4-5 minutes per side. Remove from pan and set on a plate to rest while you cook the mushrooms. (Even if you don’t like mushrooms and choose to have your steak plain, let it rest a few minutes anyway, it will be more juicy!) In the same pan you cooked the steak, over medium high heat add the mushrooms, sprinkle with a little salt & pepper and add wine to the pan. Bring to a boil and saute a few minutes until the wine begins to evaporate. When most of the wine has disappeared, remove from heat and stir in the other 1/2 tbsp. butter. Pour mushrooms over the steak and serve immediately.
Roasted Potato “Chips”
Yukon Gold potatoes
Sea salt & freshly ground pepper
Preheat oven to 400˚. Slice potatoes thinly (about 1/8 inch thick). Line a cookie sheet with foil and spray it with cooking spray. Lay out the potato slices in a single layer. Drizzle with olive oil and sprinkle with sea salt & pepper. Cook for about 20 minutes until starting to brown on top. Taste one (carefully!) to see if they are as crispy as you like. I prefer mine crispy on the edges but still chewy. Cook a little longer if you want them more crunchy.