Chef Tammy Brawley of The Green Kitchen showcased a mouthwatering recipe for grilled rib eye with shiitake beurre blanc on the latest episode of \"Heart of the Home.\" The segment highlighted the efficiency of the dairy industry, noting that milk typically reaches store shelves within 48 hours of being collected from cows.

In her cooking demonstration, Chef Brawley emphasized the importance of using fresh ingredients, particularly shiitake mushrooms, which she sautéed in butter and garlic to enhance their rich flavor. She explained the technique for preparing the beurre blanc sauce, a classic French butter sauce that requires careful incorporation of butter, wine, shallots, and lemon juice to achieve a smooth consistency.

As she prepared the rib eye steak, Chef Brawley advised viewers to allow the meat to reach room temperature before grilling to prevent sticking. The cooking process was described as a balance of patience and technique, ensuring that the steak is cooked to perfection while maintaining its juiciness.

The episode not only provided a delicious recipe but also educated viewers on the freshness of their food, reinforcing the connection between farm and table.