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About the Dish

  • Georgia Grown Ribeye Steaks

    Georgia Grown Ribeye Steaks

  • Goat Cheese

    Goat Cheese

  • Whole Milk

    Whole Milk

  • Dried Oregano

    Dried Oregano

  • Thyme


  • Onion


  • Garlic


  • Mixed Mushrooms

    Mixed Mushrooms

  • Spinach


  • Lemon



MISE EN PLACE • Peel and halve onion. Slice 1 half (save remaining half for another use). • Peel and chop garlic. • Discard mushroom stems; roughly chop caps. • Pick thyme leaves. • Halve lemon, and juice 1 half (save remaining half for another use).
Season steaks on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a small bowl, combine goat cheese, milk, half of oregano and half of thyme.
• Place a sauté pan over medium-high heat. When hot, add 1 teaspoon olive oil. Add onion, and cook until onion is tender, 5 - 6 minutes. • Stir in garlic and mushrooms. Cook until mushrooms are soft and liquid begins to evaporate, about 6 minutes. • Transfer mixture to a bowl, and set aside.
• Return pan to medium-high heat. Add 1/2 teaspoon olive oil. When hot, stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until fat side is well-browned, about 2 minutes. • Lay steaks flat in pan. Cook 1-2 minutes per side for rare to medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.) • Transfer steaks to 2 dinner plates to rest.
• Return mushroom mixture to the pan. Reduce heat to low. Stir in goat cheese mixture. Cook until cheese is well-incorporated with the mushrooms. • Season to taste with kosher salt and pepper. Pour mushroom sauce over steaks.
• Toss spinach with remaining herbs. Drizzle with 1/2 teaspoon olive oil and lemon juice. • Serve with steaks, and enjoy!