In a recent episode of \"Heart of the Home,\" Chef Tammy Brawley from the Green Kitchen showcased a delectable recipe for grilled ribeye steak accompanied by a rich shiitake beurre blanc sauce. The segment highlighted the efficiency of local dairy farming, emphasizing that milk reaching store shelves is often less than 48 hours old, underscoring the freshness of Virginia's agricultural products.

Chef Brawley detailed the preparation of the shiitake beurre blanc, a classic French sauce made with butter, cream, shallots, and white wine. She demonstrated the importance of patience in creating the sauce, advising viewers to add butter gradually to prevent it from breaking. The cooking process included sautéing shiitake mushrooms with garlic, which added depth to the sauce.

As she grilled the ribeye steak, Brawley emphasized the significance of allowing the meat to reach room temperature before cooking to ensure even grilling. She recommended a cooking time of about five minutes per side for a medium-rare finish, while also advising against excessive flipping to achieve the perfect sear.

The episode concluded with the presentation of the dish, showcasing the beautifully grilled steak topped with the creamy shiitake sauce, a perfect option 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 farm-fresh ingredients.