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Grilled Rib Eyes with Mushrooms and Fish Sauce

Source: © Food & Wine Magazine
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Total Time:  35 Minutes
Chef Zak Pelaccio is known for bold Malaysian-inspired recipes at his Fatty Crab restaurants in New York City. They will be included in his yet-untitled book, due out in 2012. He seasons even non-Asian dishes with Asian fish sauce in place of salt, because it adds an extra dimension of flavor—thus inspiring the steak and sautéed-mushroom recipe here.
2 tablespoons  unsalted butter
2 tablespoons  extra-virgin olive oil
2   large shallots thinly sliced
2 pounds  mixed mushrooms such as cremini, oyster, and shiitake, stemmed and thinly sliced
2 tablespoons  Asian fish sauce
1 0 pinch of  cayenne pepper
2 tablespoons  chopped tarragon
2 tablespoons  snipped chives
4   rib eye steaks cut about 3/4-inch think; about 10 ounces each
salt and freshly ground black pepper
Grilled Rib Eyes with Mushrooms and Fish Sauce Recipe at
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.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/07/2010
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