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GRID IRON GOURMET / THE KITCHEN

Beef Ribeye Steak with Garlic Butter Mushrooms

Beef Ribeye Steak paired with garlic butter mushrooms. This recipe features 2 x 284g ribeye steaks, seasoned and pan-seared to perfection, accompanied by sautéed chestnut mushrooms in a rich garlic butter sauce. Ideal for a special dinner, it combines the succulence of steak with the earthy tones of mushrooms, creating a harmonious and indulgent dish.

INGREDIENTS

For the Steak:

  • 2 x 284g ribeye steaks
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 sprigs fresh thyme
  • 2 cloves of garlic, lightly crushed
  • 2 tablespoons unsalted butter

For the Garlic Butter Mushrooms:

  • 300g chestnut mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 2 cloves of garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
METHOD

  1. Prepare the Steak:
    • Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
    • Season both sides of the steaks generously with salt and pepper.
  2. Cook the Steak:
    • Heat a large skillet over medium-high heat and add the olive oil. Once hot, place the steaks in the pan.
    • Sear the steaks for about 4-5 minutes on one side, until they develop a golden-brown crust.
    • Flip the steaks, add the butter, thyme, and garlic to the pan. Baste the steaks with the melted butter, cooking for another 4-5 minutes for medium-rare, or longer depending on your preferred doneness.
    • Remove the steaks from the pan and let them rest for 10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
  3. Prepare the Garlic Butter Mushrooms:
    • In the same pan used for the steak, add 2 tablespoons of butter.
    • Add the sliced mushrooms and cook over medium heat until they start to soften and brown, about 5-7 minutes.
    • Add the minced garlic, salt, and pepper. Cook for an additional 2 minutes, until the garlic is fragrant.
    • Stir in the chopped parsley and remove from heat.
  4. Serve:
    • Slice the rested steaks against the grain and serve with the garlic butter mushrooms on top or on the side.

Side Pairings:

  • Roasted Potatoes: Seasoned and roasted to crispy perfection, they offer a comforting and hearty side that pairs well with the meatiness of the steak.
  • Green Beans Almondine: Slightly crunchy green beans with toasted almonds provide a nutty and fresh contrast to the rich main dish.
  • Caesar Salad: A classic Caesar salad with its tangy and creamy dressing offers a refreshing balance to the savory steak and mushrooms.

Sauce Options:

  • Bearnaise Sauce: This tarragon-infused buttery sauce adds an elegant touch and a burst of flavor that complements the steak beautifully.
  • Red Wine Reduction: A reduction made from the same red wine you're pairing with the meal can accentuate the harmony between your drink and your dish.
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Hot Tips

  • Letting the steak rest after cooking is crucial; it helps the meat retain its juices, resulting in a more tender and flavourful steak.
  • For an extra flavour boost, consider marinating the steaks for a few hours or overnight in the refrigerator with your choice of marinade.

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Pairings

To complement the rich flavours of Beef Ribeye Steak with Garlic Butter Mushrooms, here are some drink pairings that can enhance your dining experience:

  1. Red Wine: Choose a full-bodied red wine like Cabernet Sauvignon, Shiraz, or Malbec. These wines have the robust flavours and tannins necessary to pair well with the rich taste and fattiness of the ribeye steak.
  2. White Wine: If you prefer white wine, opt for a full-bodied white like Chardonnay or Viognier. Look for one that's oak-aged to provide enough body and complexity to stand up to the steak and mushrooms.
  3. Beer: A dark, malty beer like a stout or porter can complement the umami flavours of the steak and mushrooms. The roasted malt flavours of the beer echo the char on the steak and the earthiness of the mushrooms.
  4. Whiskey: A glass of bourbon or Scotch can pair beautifully with steak. The smoky, caramel notes of the whiskey complement the charred exterior and rich flavours of the meat.
  5. Non-Alcoholic: For a non-alcoholic option, consider a rich and bold black tea or a sparkling water with a squeeze of lemon. These can cleanse the palate between bites and offer a refreshing contrast to the meal.

 

Shop for Ingredients

Native Breed Beef Rib Eye Steaks

Boneless ribeye steaks from British native-breed, grass-fed beef, dry-aged on the bone for at least 28 days with Himalayan rock salt. Natural marbling and the ribeye cap give these steaks a rich beef flavour and help keep them juicy.

Choose two steaks at 227g, 284g, 340g or 397g each, or one large 450g steak. Cut to order.

Price range: £31.05 through £55.20

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