GRILLED RIBEYE STEAK WITH SAUTÉED MUSHROOMS

Pair with North Coast Cabernet, Allomi Cabernet Sauvignon
and Small Block Series Mount Veeder Malbec

Yield: 4 portions

Ingredients – Ribeye Steak

1.5 lbs. Prime Ribeye Steaks, 1 ½ “ thick steaks (thicker is better)
to taste Salt and pepper

Ingredients – Sautéed Mushrooms

2 oz Olive oil
1/4 cup Shallots, brunoise
1 Tbsp. Garlic, minced
3/4 lb. Assorted mushrooms (crimini, oyster, portabellos with gills removed)
1 Tbsp. Thyme, minced
to taste Salt and pepper

Method

  1. Preheat a medium grill.
  2. Generously season the steak with salt and pepper. Let sit for 30 minutes or longer.
  3. For the Mushrooms: Heat a sauté pan over medium high heat.
  4. Add the olive oil and mushrooms, sauté for 5-10 minutes or until the liquid has evaporated and the mushrooms have caramelized.
  5. Clear a space in the center of the pan. Add the shallots and sauté for 1 – 2 minutes. Add the garlic and thyme, and cook until aromatic.
  6. For the Steak: Place the seasoned meat on a hot grill, cook, turning periodically to evenly cook on all sides until 130 ° F. on an instant-read thermometer. (approx. medium rare).
  7. Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.
  8. To Serve: slice the steak against the grain. Divide the steak amongst the plates. Top with the sautéed mushrooms, spoon any leftover meat or mushroom juices on top.
We are open Friday, Saturday & Sundays by reservations only.
Please call 707-320-9221 for reservation inquires.
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