Grilled Rib Eyes With Sauteed Broccoli and Oysters

READY IN: 1hr 10mins




  • For the oyster sauce:
  • Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm.
  • For the sauteed broccoli and oysters:
  • Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm.
  • For the steak and mushrooms:
  • Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them.
  • Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side.
  • Transfer the steaks to a plate and cover loosely with foil.
  • Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper.
  • Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side.
  • Wine suggestion for this recipe: Cabernet Sauvignon.