Ribeye with Oyster-Peppercorn Gravy ~
~ Skirt in the Kitchen ~
(brazin’ with fortitude)
Marinate ribeyes overnight in red balsamic vinegar, soy sauce, and crushed whole garlic cloves.
The next day– wash peppers of any kind, and slice.
Sauté 1 sliced onion in olive oil and unsalted butter, then add peppers…
and slivered garlic cloves. Remove from heat, place on a plate. Broil the steaks.
Slice/chop oyster mushrooms.
In an empty skillet, the same skillet, melt 3 to 4 tablespoons unsalted butter and sauté mushrooms, then add a 4-ounce can of drained oysters.
Stack steaks together to keep warm.
Make the gravy– Stir drippings from the steaks into the skillet, add flour; stir in water a little at a time. Whisk consistently. Season with Kitchen Bouquet and
whole peppercorns; check for additional need for salt, if at all, at the end of cooking time.
Stir ingredients into the gravy.
Add fresh cilantro.
Serve gravy over steaks. Flavors come together, including balsamic vinegar in the steaks.
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