In a recent episode of \"Heart of the Home,\" Chef Tammy Brawley showcased a delectable recipe for grilled rib eye steak accompanied by a rich shiitake beurre blanc sauce. The segment emphasized the freshness of ingredients, highlighting that most milk found in stores is less than 48 hours old, underscoring the efficiency of local dairy processes.

Chef Brawley began by preparing the shiitake mushrooms, sautéing them in butter and garlic to enhance their flavor. She explained the importance of not overcooking the mushrooms, allowing them to retain their texture while releasing their natural moisture. The beurre blanc sauce, a classic French preparation, was crafted by carefully incorporating butter, wine, shallots, and lemon juice, requiring patience to achieve the perfect consistency without breaking the sauce.

As she grilled the rib eye steak, Brawley advised viewers on the importance of letting the meat reach room temperature before cooking to prevent sticking and ensure even cooking. She recommended a cooking time of about five minutes per side for a medium-rare finish, emphasizing the need to avoid excessive flipping to achieve a good sear.

The episode concluded with the presentation of the dish, featuring the grilled steak topped with the creamy shiitake sauce, perfect for special occasions. Viewers were encouraged to explore more recipes on the Virginia Farm Bureau website and Chef Brawley's own site, promoting local culinary traditions and fresh ingredients.