Grilled Rib Eyes with Mushrooms and Fish Sauce

Name: Grilled Rib Eyes with Mushrooms and Fish Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: Global
Ingredients: 2 Tbsps Asian fish sauce; 1 cayenne pepper; 2 Tbsps snipped chives; 907 grams mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced; 2 Tbsps extra-virgin olive oil; 1 kilograms rib eye steaks, cut about 3/4 inch thick (about each); 35 servings Salt and freshly ground black pepper; 2 larges shallots, thinly sliced; 2 Tbsps chopped tarragon; 2 Tbsps unsalted butter

This recipe serves 35. Watching your figure? This gluten free and primal recipe has 92 calories, 7g of protein, and 6g of fat per serving. It is perfect for The Fourth Of July. Head to the store and pick up olive oil, cayenne pepper, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mixed Mushrooms

Mushrooms

Shallot

Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.

Ingredients you will need

Fish Sauce

Tarragon

Ground Cayenne Pepper

Chives

Preheat a grill pan.

Equipment you will use

Grill Pan

Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat.

Ingredients you will need

Salt And Pepper

Olive Oil

Steak

Meat

Equipment you will use

Grill

Transfer the steaks to plates. Top with the mushrooms and serve.

Ingredients you will need

Mushrooms

Steak

Equipment

Frying Pan

Grill Pan

Grill

Ingredients

Servings:

2Tbsps

Asian fish sauce 1

cayenne pepper 2Tbsps

snipped chives 907grams

mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced 2Tbsps

extra-virgin olive oil 1kilograms

rib eye steaks, cut about 3/4 inch thick (about each)35servings

Salt and freshly ground black pepper 2larges

shallots, thinly sliced 2Tbsps

chopped tarragon 2Tbsps

unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Darioush Signature Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.