Rib Eye Steaks With Mixed Mushroom Saute Recipe
Ingredients
| Rib eye steaks | 2 16 Ounce | |
| Coarsely cracked black peppercorns | ||
| Dried rosemary | ||
| Olive oil | 3 1/2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Dried rosemary | 3/4 Teaspoon | |
| Oyster mushrooms | 5 Ounce, trimmed | |
| 5 ounces fresh whole shiitake mushrooms, stems trimmed | ||
| 2 1/2 tablespoons balsamic vinegar or red wine vinegar | ||
| Beef broth | 1/4 Cup (16 tbs), canned | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place steaks on plate.
Press peppercorns and rosemary onto both sides.
Heat 2 tablespoons olive oil in heavy medium skillet over medium high heat.
Add garlic and 3/4 teaspoon rosemary and saute 30 seconds.
Add all mushrooms and saute until beginning to soften, about 2 minutes.
Add 1/2 tablespoon vinegar and stir to coat.
Season mushrooms to taste with salt and pepper.
Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat.
Sprinkle steaks with salt.
Add to skillet and cook 2 minutes per side to brown.
Reduce heat to medium high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare.
Transfer to plates.
Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute.
Pour over steaks.
Top with mushrooms and serve.
Press peppercorns and rosemary onto both sides.
Heat 2 tablespoons olive oil in heavy medium skillet over medium high heat.
Add garlic and 3/4 teaspoon rosemary and saute 30 seconds.
Add all mushrooms and saute until beginning to soften, about 2 minutes.
Add 1/2 tablespoon vinegar and stir to coat.
Season mushrooms to taste with salt and pepper.
Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat.
Sprinkle steaks with salt.
Add to skillet and cook 2 minutes per side to brown.
Reduce heat to medium high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare.
Transfer to plates.
Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute.
Pour over steaks.
Top with mushrooms and serve.
Chef
