As ready as I am for Spring, winter-hardy meals have yet to lose their appeal. This one was half made because I wanted to rescue some collard greens from a slow, wilting death and half because Rob deserves the occasional simply savory meal. (Meaning something I don’t try to sneak maple syrup into ;-). It had also been too long since I got to cook some of the Hominy Grill’s grits.
A rib sticking meal if I’ve ever made one.
Rib Eye with Grits, Collards and Mushrooms Serves 4 (inspired by this recipe)4 cups water 1 cup stone-ground grits (not instant) salt and pepper 8 tablespoons (1 stick) unsalted butter 1 bunch collard greens, de-stemmed and julienned 3 tablespoons water Old Bay or Cajun seasoning 1/2 small yellow onion, minced About 4 cups/12 ounces button mushrooms, halved two thick, boneless rib eye steaks
Remove your steaks from the refrigerator and allow to rest on the counter at room temperature for 30 minutes.
Bring water to a boil over medium-high heat in a large saucepan. Once the water is rolling, slowly add the grits, stirring as you pour to prevent clumping. Reduce heat to low and cook, uncovered (only stirring 2-3 times) until most of the water has been absorbed (about 20-25 minutes). Salt and pepper to taste.
Once you have the grits started, melt 4 tablespoons of the butter in a large frying/saute pan over medium heat. When the butter starts to foam, add the greens, stir to coat and add the 3 tablespoons of water. Cover with a tight fitting lid, reduce the heat to low and cook for about 15 minutes. When they’re done the greens will be nice and tender. Right before serving, sprinkle the greens generously with the old bay/cajun seasoning, Slice on the diagonal right before serving
Once you have the greens started, melt the other 4 tablespoons of butter in another pan over medium-high heat. Generously season the steaks with salt. Once the butter is melted and starts to foam, place steaks in the pan. Allow to cook on one side for 6-7 minutes then flip and cook for 5-6 minutes more. Remove from pan and allow to rest on a plate. Sprinkle with a little freshly ground black pepper. Turn the the heat down a little so it’s more medium and add in the onions. Cook for 2-3 minutes and then add the mushrooms. Stir well and reduce heat to low. Cook the mushroom onion mixture for 5-10 minutes, until the mushrooms are tender and most of the liquid in the pan is gone.
Spoon grits, mushrooms and greens onto large plates and arrange steak slices on top. Give everything one last sprinkle of salt and pepper.
Serve and enjoy!