Load up your go-to steak with a rich, deeply savory mushroom sauce.
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Another home run dinner recipe!
The meatiness provided by the shiitakes stands up against a more flavorful cut like a rib-eye.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
The buttery sauce coats the steak nicely and is fortified by mushroom stock.
Ingredients
Pan-Seared Rib-Eye:
2Tbsp.neutral oil(such as canola or vegetable)
1(1 1/2-lb.
1smallshallot, finely chopped (about 2 Tbsp.)
Pat steak dry with paper towels; sprinkle with salt and pepper.
Add steak to skillet; cook, undisturbed, until evenly browned, 4 to 5 minutes.
Reduce heat to medium, and flip steak.
Add butter, garlic, and thyme.
Transfer steak to a cutting board, and let stand, uncovered, 5 minutes.
Prepare the Mushroom-Hunters Sauce:
Melt 2 tablespoons of the butter in a large skillet over medium.
Add mushrooms, and cook, stirring occasionally, until lightly browned, 5 to 6 minutes.
Add shallot; cook, stirring constantly, until tender, about 1 minute.
Add wine, and cook, undisturbed, until almost dry, about 2 minutes.
Remove skillet from heat.
Stir in thyme, salt, and pepper; remove from heat.
Cut steak into 1/2-inch-thick slices.
Spoon Mushroom-Hunters Sauce over sliced steak; garnish with thyme leaves.
