Grilled Rib Eyes with Mushrooms and Fish Sauce Recipe

Name: Grilled Rib Eyes with Mushrooms and Fish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. unsalted butter; 2 tbsp. extra-virgin olive oil; 2 large shallots; 2 lb. mixed mushrooms (such as cremini, oyster, and shiitake); 2 tbsp. Asian fish sauce; 1 pinch cayenne pepper; 2 tbsp. chopped tarragon; 2 tbsp. snipped chives; 4 rib eye steaks; salt; Freshly ground black pepper

Servings: persons

2 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
2 large shallots
2 lb. mixed mushrooms (such as cremini, oyster, and shiitake)
2 tbsp. Asian fish sauce
1 pinch cayenne pepper
2 tbsp. chopped tarragon
2 tbsp. snipped chives
4 rib eye steaks
salt
Freshly ground black pepper

1
In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil.
2
Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes.
3
Add the fish sauce and cayenne and cook for 1 minute.
4
Stir in the tarragon and chives, cover, and keep warm.
5
Preheat a grill pan.
6
Brush the steaks with olive oil and season with salt and black pepper.
7
Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat.
8
Transfer the steaks to plates.
9
Top with the mushrooms and serve.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp. unsalted butter, 2 tbsp. extra-virgin olive oil, 2 large shallots, 2 lb. mixed mushrooms (such as cremini, oyster, and shiitake), and more.

Yes, Grilled Rib Eyes with Mushrooms and Fish Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rib Eyes with Mushrooms and Fish Sauce

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