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Charred Steak With Mushroom Vinaigrette

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“NOTE: Since the first review, I have edited this recipe to include complete directions. With the new zaar format, apparently it cut off the directions and I didn't notice in time. This recipe is from chef Rocco Dispirtio. It was published in Redbook magazine. You could also use 4 New York strip steaks in place of the ribeye steaks.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 large cast-iron skillets over medium-high heat until hot, about 5 minutes.
  2. While the skillets heat, in a large saute pan, heat oil over medium heat.
  3. Add mushrooms and cook until light brown and liquid evaporates, stirring frequently, about 4 minutes.
  4. Season with 1/2 t of the salt and 1/4 t of the pepper and set pan aside.
  5. Sprinkle steaks with the remaining salt and pepper.
  6. Place 2 steaks in each skillet.
  7. Cook until charred and rare, about 2 minutes per side.
  8. Remove to a platter to rest 5 minutes.
  9. Return pan with mushrooms to medium-high heat and cook, stirring, until hot.
  10. Reduce heat to medium and stir in garlic.
  11. Cook 1 minute.
  12. Add vinegar, butter and honey.
  13. Cook, stirring constantly, until butter just melts and mixture is creamy.
  14. Stir in chives and spoon on top of steaks.

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