beercuer - Definitely a nice looking steak. Think I vaguely remember what a steak is.
Was actually supposed to go to a new Texas Roadhouse by our house tonight for a ribeye but the oldest stepson overcelebrated the KC Chiefs being 6-0 and didn't get back from KC in time to go. (He said he'd buy.)
Did pick up some nice ribeyes today at Costco - probably Wednesday's dinner.
Please tell me more about beer gravy ... Is there a recipe?
KC is awesome this year!-- Heard about the decibel record the fans set. Sorry you did not make your Roadhouse trip, but ribeye's sure are a nice treat.
Gravy is a really versatile thing, so you can easily customize it according to your tastes. The most important thing to remember is that one treats corn starch a little differently from flour. Here is a basic way of how I would make mine:
5 oz. sliced mushrooms (crimini variety are ideal).
1 onion sliced into strips (brown or yellow preferred)
3 Tbs butter for sauteeing
12 oz beer or ale (not too strong tasting)
1 tsp L&P Worcestershire sauce
!/4 tsps salt and pepper (or more if you like)
Now you can sautee the onions and mushrooms in the butter. Put the cornstarch into a bowl or large glass and slowly add just enough beer to make a slurry. Then add all the rest of the ingredients stirring it all together. Pour that mixture into the skillet and lightly stir it all around for about two minutes until it thickens. ***Careful, if one gets too rough with it, or cooks it too long the gravy will rethin itself.
You'll probably want more salt and pepper. Optionally you can add a beef bouillon or two. And feel free to add your favorite herbs like rosemary or parsley or whatever. You also might like to make a larger batch of gravy with this formula. This basic one works just fine however. Alternatively, you could Google for Salisbury steak recipes for other ideas-- Just substitute in the beer/ale for the fluid stock or broth, whatever.