1 Review

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.

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Diann is Cooking February 01, 2011
Seared Rib-Eye Steak, Sauteed Shallots & Shiitake Mushrooms