Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms

READY IN: 20mins
Recipe by Sloog

from San Francisco Chronicle food section:

Top Review by Diann is Cooking

It was great. I had a somewhat smaller rib eye steak and adjusted accordingly for time. I also used oyster mushrooms and a few slices of a white onion instead of shiitake and shallot (I''m stuck at home by this Weather thing, so buying ingredients isn't quite gonna happen!) What I got inspiration from was the skillet portion of this meal. Verrrry good, very hearty, and I'm about ready (maybe not) to tackle more of the weather residues outdoors.

Ingredients Nutrition


  1. Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
  2. In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
  3. Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
  4. Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.

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