Pan-Seared Ribeye with Shiitake & Kale
May 19, 2016
A hearty dish perfect served family-style.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 4 Servings
1 12-14 oz. ribeye, about 1/2 inch thick
2 tbsp freshly cracked pepper (+ extra to finish)
1 lb kale, de-stemmed and roughly chopped
1/2 lb shiitake mushrooms, de-stemmed and thickly sliced
1/2 cup thinly sliced Grana Padano or Parmesan Reggiano chesse
1Preheat oven to 450 degrees Fahrenheit.
2Heat an iron skillet on the stove on medium high.
3While your pan heats up, mix pepper, salt, cayenne, oregano, cumin and soy sauce in a small bowl. Brush your ribeye liberally with this mixture on both sides.
4When the pan reaches the right heat, melt butter quickly. Place steak in the pan while butter is melting, on top of the butter, searing for about 2 minutes.
5Flip steak and brush top again quickly with marinade and place in the oven for 5-6 minutes. Make sure to grab an oven mitt because the pan will be hot from the stove.
6Put skillet back on medium-low heat on stove, and let cook for 3-5 minutes, or until a meat thermometer reads 125 degrees Fahrenheit. (medium rare)
7Remove from skillet and cover with foil to let rest while you cook vegetables.
8Heat a large sauté pan on medium heat. Once hot, add olive oil and garlic. Let cook for one minute to allow garlic to become translucent and flavors to open up.
9Add kale and mushrooms, stirring into oil and garlic, and turn heat down to medium-low.
10Whisk Samurai sauce and wine together then add to your sauté pan. Let cook down for 8-10 minutes. You want veggies to be wilted, yet still maintain their shape and texture.
11Add salt and pepper and stir gently.
12Remove veggies from pan and place on serving plate. Save pan sauce.
13Uncover steak and slice into very thin slices. Place on top of veggies and drizzle pan sauce over entire dish.
14Garnish with cracked pepper, cheese and fresh herbs.