With the scrumptious successes of the previous recipes, we found ourselves binging a few more episodes of Jamie’s Quick and Easy Food. Well, of course, I instantly fell in love with his Epic Ribeye Steak recipe. What can I say? I’m just a sucker for anything epic. I listen to Florence & the Machine to chill, Rupaul and Cher to get pumped up full dancing queen style, and these days I’m hardly interested in any book or movie that isn’t, in the least, a trilogy. So, I am all about a double protein Epic steak dinner. You’ll have to excuse me while I let a little Texas shine through, because I love double protein anything!
In Texas, it is pretty essential to serve meat and beans together at the same meal, like burgers and baked beans, fish fry and pintos, Andouille and red beans, or skirt steak fajitas and refried beans. Who knew? I’ve eaten epic meals my entire life. I got super excited to cook this meal, and although the negative, self-deprecating snickers of self-doubt kept trying to take control again, I let the joy of anticipating cooking and sharing this meal with my wife relentlessly wash over me. Cooking this recipe sparked joy within me, and I might have even danced in the kitchen a little when no one was looking. While I plated the steak and beans, I tried to harness the same enthusiasm Jamie did on his show. Instead of beating myself up about what I should of done better, I let go. The internal temperature ended up medium instead of the medium rare I was after, but the steak was still very tender and flavorful regardless. And the beans? OMG those were fan-freaking-tastic! I doubt I would have have thought on my own to pair an epic ribeye steak with the humble white bean, but the two were, as we say down South, a match made in Heaven. That’s three for three so far. I think this Jamie fella might be on to something.
Variation: I haven’t really seen jarred beans, like in Jamie’s recipe, in groceries in my area. I’m sure I could go on a scavenger hunt and find them in a gourmet shop somewhere, but since I enjoy it anyway, I decided to just cook my own beans old school East Texas style, but in the slow cooker. Course, my Momma always cooked hers on the stove top carefully babying Pintos for hours until everything tasted just right. I achieve the same intensity of flavor by resting my slow cooker beans in the fridge a couple hours before dinner and then finishing them in a hot cast iron skillet just before serving. I’m sure canned beans would work in this recipe just as well though. It’s really just whatever you feel like doing.
(and another FeFe photobomb)
Find the original recipe here:
1/2 cup dried Cannellini Beans, sorted of any rocks or debris, then rinsed
3 sprigs Rosemary, stems removed and rough chopped, divided
1 cup Cremini Mushrooms, quartered
4 fresh Garlic cloves, sliced
2 cups Water
2 Tbsp Beef Better than Bouillon
1 tab of salted Butter
1 Tbsp Apple Cider or Red Wine Vinegar, reserved
Salt and Pepper to taste
Add all ingredients, reserving about a tablespoon of the fresh Rosemary, to a slow cooker set to the highest setting. Cook covered four hours on high, adding water as needed. Reduce to low and continue cooking until beans reach desired tenderness, 30 minutes more up to two hours more. You want the beans tender, but not mushy. Taste, salt and pepper, as needed. Once the beans are tender, transfer the beans and some of the broth to a storage container and rest in the fridge until ready to use.
Over medium high flame, heat a cast iron skillet. Add the tab of butter and the Cremini mushrooms and saute until just tender. Stir in the cooked Cannellini Beans and bring to a hard simmer. Heat until the beans are warmed through, mashing a few if desired to thicken the stew. Turn off the heat and stir in the fresh Rosemary and tablespoon of vinegar. Taste, salt and pepper, as needed. Allow to rest a few minutes before serving.