In today’s California Kitchen, learn to cook amazing California grilled RibEye with drunken mushroom peppercorn sauce with The Untamed Chef, Albert J. Hernandez. Here’s what you’ll need:
RibEye Steak 10 OZ
T Olive Oil
Salt/Pepper
1/2 Cup Brandy
1/2 Cup Cream
1/4 Peppercorns Smashed
To get the cooking directions, listen to today’s California Kitchen from AgNet West.
The California Kitchen: Grilled RibEye with Drunken Mushroom Peppercorn Sauce
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