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Grilled Rib Eyes with Mushrooms and Fish Sauce
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Recipe: Grilled Rib Eyes with Mushrooms and Fish Sauce FAST INGREDIENTS | |
2 tablespoons | unsalted butter |
2 tablespoons | extra-virgin olive oil, plus more for brushing |
2 large | shallots, thinly sliced |
2 pounds | mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced |
2 to 3 tablespoons | Asian fish sauce |
Pinch | cayenne pepper |
2 tablespoons | chopped tarragon |
2 tablespoons | snipped chives |
4 | rib eye steaks, cut about 3/4 inch thick (about 10 ounces each) |
Salt | |
freshly ground black pepper |
In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. 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. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.
Preheat a 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. Transfer the steaks to plates. Top with the mushrooms and serve.
MAKE AHEAD The cooked mushrooms can be refrigerated overnight. Reheat gently.
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