Prep 10 mins
Cook 12 mins
NOTE: Since the first review, I have edited this recipe to include complete directions. With the new zaar format, apparently it cut off the directions and I didn't notice in time. This recipe is from chef Rocco Dispirtio. It was published in Redbook magazine. You could also use 4 New York strip steaks in place of the ribeye steaks.
- 1 tablespoon extra virgin olive oil
- 1 1⁄2 lbs mushrooms (assorted such as cremini, shiitake, portobello, cut into bite-sized pieces)
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 (8 ounce) boneless rib eye steaks, 1-inch thick
- 2 garlic cloves, finely chopped
- 1⁄2 cup sherry wine vinegar
- 2 tablespoons cold unsalted butter, cut up
- 1⁄2 teaspoon honey
- 1⁄4 cup chives, snipped
- Heat 2 large cast-iron skillets over medium-high heat until hot, about 5 minutes.
- While the skillets heat, in a large saute pan, heat oil over medium heat.
- Add mushrooms and cook until light brown and liquid evaporates, stirring frequently, about 4 minutes.
- Season with 1/2 t of the salt and 1/4 t of the pepper and set pan aside.
- Sprinkle steaks with the remaining salt and pepper.
- Place 2 steaks in each skillet.
- Cook until charred and rare, about 2 minutes per side.
- Remove to a platter to rest 5 minutes.
- Return pan with mushrooms to medium-high heat and cook, stirring, until hot.
- Reduce heat to medium and stir in garlic.
- Cook 1 minute.
- Add vinegar, butter and honey.
- Cook, stirring constantly, until butter just melts and mixture is creamy.
- Stir in chives and spoon on top of steaks.
Delicious way to prepare steaks. Loved the mushroom vinaigrette with this. Will make again.
I made this as directed and it turned out to be delicious. My whole family loved it. We loved the sherry wine vinegar with the mushrooms. Very tasty!
We loved this. The sherry wine vinegar really added a nice flavor to the mushrooms. We halved this for the two of us and grilled our steaks but other than that made as directed. Thanks Lainey.