Rib-Eye Steak With Wild Mushrooms |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a great steak from the Robert Del Grande Cafe in Houston. Ingredients:
1 teaspoon kosher salt |
1 teaspoon black pepper |
1 teaspoon garlic, minced |
1 teaspoon chili powder |
2 tablespoons olive oil |
2 lbs rib eye steaks, bone in |
2 slices bacon, finely chopped |
1/2 onion, finely chopped |
1 tablespoon olive oil |
6 ounces shiitake mushrooms, quartered |
1/8 teaspoon dried red pepper flakes |
1 cup chicken broth |
3 garlic cloves, chopped |
2 tablespoons italian parsley, chopped |
1 tablespoon maple syrup |
1 tablespoon fresh lime juice |
Directions:
1. Preheat oven to 350.
2. In a small bowl stir together salt, pepper, garlic, chili powder, and 1 tablespoon oil and rub mixture on both sides of steak.
3. In a heavy ovenproof 10-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear steak 2-3 minutes on each side.
4. Transfer steak to a rack set in a small roasting pan.
5. Wipe skillet clean with paper towels.
6. Make mushrooms:.
7. In cleaned skillet saute bacon and onion over moderately high heat until bacon begins to sizzle and stir in mushrooms and red pepper flakes.
8. Put pan with steak and skillet with mushrooms in upper and lower thirds of oven and cook 15-25 minutes, or until a meat thermometer inserted in thickest part of steak registers 125 for medium-rare or 135 for medium.
9. Remove steak and mushrooms from oven and let steak stand 10 minutes.
10. While steak is standing, add broth to skillet with mushrooms and boil until reduced by half.
11. Add garlic, parsley, maple syrup,, lime juice, and any meat juices in roasting pan and simmer, stirring, 2 minutes, or until sauce is slightly thickened.
12. Season sauce with salt.
13. Serve steak with sauce.
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