Dinner Tonight: Seared Rib-Eye Steak, Sauteed Shallots, and Shiitake Mushrooms Recipe

 Dinner Tonight: Seared Rib-Eye Steak with Sautéed Shallots and Shiitake Mushrooms

Dinner Tonight: Seared Rib-Eye Steak with Sautéed Shallots and Shiitake Mushrooms

This hearty and flavorful dinner combines a perfectly seared rib-eye steak with a savory topping of sautéed shallots and shiitake mushrooms. It’s simple yet impressive, ideal for a satisfying evening meal.

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Ingredients

For the Steak:

• 2 rib-eye steaks (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme (optional, for basting)
• 2 cloves garlic, smashed

For the Sautéed Shallots and Shiitake Mushrooms:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 shallots, thinly sliced
• 1/2 pound shiitake mushrooms, stems removed and caps sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1 teaspoon soy sauce (optional, for umami)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the Steaks

• Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
• Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.

2. Cook the Steaks

• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until hot.
• Add olive oil and 2 tablespoons butter. When the butter melts and starts to foam, place the steaks in the pan.
• Sear the steaks for 3-4 minutes per side for medium-rare, or adjust the time to your desired doneness. Use a meat thermometer for accuracy:
  • Medium-Rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-Well: 150°F (65°C)
• During the last minute of cooking, add thyme sprigs and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks for extra flavor.
• Remove the steaks from the pan and let them rest on a plate for 5-10 minutes.

3. Sauté the Shallots and Mushrooms

• In the same pan, reduce the heat to medium and add olive oil and butter.
• Add the shallots and cook for 2-3 minutes until softened.
• Stir in the shiitake mushrooms and cook for another 4-5 minutes, stirring occasionally, until the mushrooms are golden and tender.
• Add the garlic and cook for 30 seconds until fragrant.
• Deglaze the pan with white wine, scraping up any browned bits. Simmer for 1-2 minutes until the liquid reduces slightly.
• Stir in soy sauce (if using) for added depth, and season with salt and pepper to taste.

4. Serve

• Place the steaks on serving plates and top with the sautéed shallots and mushrooms.
• Garnish with fresh parsley and serve immediately.

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Serving Suggestions

• Pair with roasted potatoes, creamy mashed potatoes, or steamed vegetables like asparagus or green beans.
• A crisp salad or a side of garlic bread would also complement the meal.

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Tips

• Steak Resting: Letting the steak rest after cooking allows the juices to redistribute, ensuring a tender bite.
• Mushroom Variety: Substitute or mix shiitake mushrooms with cremini, oyster, or button mushrooms for variety.
• Wine Pairing: Serve with a bold red wine like Cabernet Sauvignon or Malbec for the perfect pairing.

This Seared Rib-Eye Steak with Sautéed Shallots and Shiitake Mushrooms is a luxurious yet easy-to-make dinner that’s guaranteed to impress. Enjoy! 🍷