Succulent ribeye steak with mushroom marsala sauce
Steaks
This method of cooking the steak partly on the stove and partly in the oven promises a good steak which is perfectly cooked, browned but not burned and ready just in time for the sauce. I love the richness of the ribeye, I think it is perfectly marbled, specially if you can find aged kobe style beef. Cooking it in duck fat it cooked in just complement it. This stake also needs a classic sauce that can stand up to it. The sweet marsala is great with the richness of the beef, which is salted and peppered generously, and the earthiness of the mushrooms. And it goes great with polenta and good full body wine. Don't plan on being very active after this kind of dinner. <br />
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