Miss Virginia had a hankering for beef this weekend and we here at the Karmic Kitchen always strive to make women happy. So we put our best cast iron skillet forward to make her Grilled Boneless Ribeye with Porcini Rosemary Rub. But the question had to be asked....is it really Southern?
Now before any Southern Belles get their knickers in a knot, let me explain. When one thinks of steak and Southern cuisine, what often comes to mind is this.
Country Fried Steak. After a night of heavy barley pop consumption, a big slab of tenderized chuck steak, breaded, fried, and slathered with cream gravy is just the ticket for many a vicious hangover. But healthy it most certainly is not. So while country fried steak is Southern, Virginia is attempting to cut some fat out of the Southern diet. Which is a good thing for all of us. That's not to say that I believe it's the size of a woman's heart that's more important than the size of her waistline but the point is taken that we have to keep that heart healthy and strong with better food choices. Goodbye country fried steak, hello grass fed, organic beef.
Now Virginia has her own Southern resources for beef that weren't available to me. But if it's one thing they love here in the Midwest it's a juicy hunk of flavorful beef so it's not like I have to go far. The local Whole Foods carries Panorama Meats, a great source for grass fed beef. One small boneless ribeye later and we're off to the races. Again, it's a really simple preparation. Dried porcini mushrooms and rosemary are pureed until finely ground. One side of the steak gets the porcini crust and then the steak is either grilled or seared in a little oil in your finely seasoned cast iron skillet until your steak reaches the temperature you most enjoy. (Please....if you enjoy your steak well done, don't tell the folks here in the Midwest...it will displease them....) That's it kids.
Now Virginia didn't mention any sides to go with this juicy steak and normally I would happily plop down a hot baked potato with an obscene dollop of real butter and maybe even some chopped bacon but in keeping in the spirit of healthier eating I went with a trio of roasted vegetables and fun white bean, tomato and sage recipe to round out my meal. Let me tell you, I felt a lot better after eating this meal than any of the planks of country fried steaks I've eaten. I'm fairly certain you won't need a defibrillator after this meal so you can thank Virginia for that.