Savory Rib-Eye Steak with Shallots and Shiitake Mushroom Medley
Indulge in the rich flavors of a perfectly seared rib-eye steak paired with a delightful medley of sautéed shallots and tender shiitake mushrooms. This dish brings together the savory depth of soy sauce with the sweetness of shallots and earthy notes of shiitake. Ideal for a special dinner or a satisfying weeknight meal, this recipe captures the essence of gourmet dining without the unnecessary fuss. Serve with steamed rice for a complete, mouthwatering experience that will impress your guests and tantalize your taste buds.
2
Servings
N/A
Calories
6
Ingredients
Ingredients
Vegetable oil
2 teaspoons (For sautéing shallots and mushrooms.)
Shallot
1/4 cup (Thinly sliced.)
Shiitake mushrooms
8-10 medium (Remove stems and slice thinly.)
Olive oil
2 teaspoons (For searing the steak.)
Boneless rib-eye steak
1 (About 8 ounces and 1-inch thick.)
Low sodium soy sauce
3 tablespoons (For flavoring the sautéed vegetables.)
Instructions
1
1. Begin by heating the vegetable oil in a large skillet over medium-high heat. Once hot, add the sliced shallots and shiitake mushrooms, stirring occasionally until they become tender and fragrant, about 4-5 minutes. Remove the sautéed vegetables from the skillet and set aside, leaving any oil and juices in the pan.
2
2. In the same skillet, add the olive oil and allow it to heat up. Season the rib-eye steak with salt and pepper, then add it to the pan. Sear the steak for approximately 2-3 minutes on each side, or until a nice crust has formed and the inside remains pink and juicy. Once cooked to your desired level of doneness, remove the steak from the heat and let it rest for a few minutes.
3
3. Reduce the heat to medium and return the sautéed shallots and mushrooms to the skillet. Pour in the soy sauce and gently toss the vegetables in the sauce, ensuring they are well-coated and heated through, about 1-2 minutes.
4
4. Slice the rested rib-eye steak into bite-sized pieces. Transfer the steak to a serving plate and generously top it with the mushroom and shallot mixture. Serve immediately with steaming rice to soak up the delightful flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a boneless rib-eye steak, approximately 8 ounces and 1-inch thick.
How many servings does this steak recipe make?
This recipe is designed to serve 2 people.
What type of mushrooms are required?
The recipe specifically calls for 8-10 medium shiitake mushrooms.
How should I prepare the shiitake mushrooms?
You should remove the stems and slice the mushroom caps thinly.
How should the shallots be prepared?
The shallots should be thinly sliced until you have 1/4 cup.
What oil is used for sautéing the vegetables?
Vegetable oil is used to sauté the shallots and mushrooms.
What oil is used to sear the rib-eye steak?
Olive oil is used for searing the steak in the skillet.
How long should I sauté the shallots and mushrooms?
Sauté them for about 4-5 minutes until they become tender and fragrant.
What seasoning is used for the steak?
The steak is seasoned simply with salt and pepper before searing.
How long do I cook the rib-eye steak on each side?
Sear the steak for approximately 2-3 minutes on each side.
What is the desired doneness for the steak in this recipe?
The recipe suggests a nice crust on the outside while remaining pink and juicy on the inside.
Should I let the steak rest after cooking?
Yes, let the steak rest for a few minutes after removing it from the heat.
When do I add the soy sauce?
The soy sauce is added after the steak is cooked, when you return the vegetables to the skillet.
What kind of soy sauce is recommended?
The recipe recommends using 3 tablespoons of low sodium soy sauce.
How do I finish the mushroom and shallot mixture?
Toss them in the soy sauce over medium heat for 1-2 minutes until well-coated and heated through.
How should the steak be sliced for serving?
The rested rib-eye steak should be sliced into bite-sized pieces.
What is the best way to serve this dish?
Serve the sliced steak topped with the mushroom and shallot medley, ideally alongside steaming rice.
Can I use the same skillet for the whole process?
Yes, the recipe uses a single large skillet for both the vegetables and the steak.
What is the heat setting for searing the steak?
The steak should be seared over medium-high heat.
Is this a gourmet or casual recipe?
It captures the essence of gourmet dining but is designed to be simple enough for a satisfying weeknight meal.
How many ingredients are required for this recipe?
There are 6 main ingredients: vegetable oil, shallot, shiitake mushrooms, olive oil, rib-eye steak, and soy sauce.
Does the recipe include nutritional information like calories or fat?
Nutritional data such as calories, fat, and carbohydrates are not provided in this specific recipe profile.
What flavor profiles does this dish offer?
It features savory depth from soy sauce, sweetness from shallots, and earthy notes from shiitake mushrooms.
Should I keep the juices from the vegetables in the pan?
Yes, when you remove the sautéed vegetables, leave any remaining oil and juices in the pan to cook the steak.
What category does this recipe fall into?
This recipe is categorized under Meat.
What is the role of the rice in this meal?
The steaming rice is intended to soak up the delightful soy and mushroom flavors.
Is the rib-eye steak boneless or bone-in?
The recipe calls for a boneless rib-eye steak.
How much vegetable oil is needed?
You will need 2 teaspoons of vegetable oil.
How much olive oil is needed?
You will need 2 teaspoons of olive oil.
Is this recipe suitable for guests?
Yes, it is described as a mouthwatering experience that will impress guests.