Cast Iron Ribeye With Shiitake And Shallot

5 from 11 votes

Cast Iron Ribeye With Shiitake And Shallot

Season your skillet and peel some spuds for a Cast Iron Ribeye With Shiitake And Shallot steak recipe that makes date night an at home event!

Prep Time15

Cook Time10

Resting Time10

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $15.50 per serving

Equipment

large cast iron skillet
Kitchen tongs
heavy gauge aluminum foil

Ingredients

2 (12) ounce ribeye steaks about 2 1/2-inches thick each, brought to room temperature
Kosher salt
black pepper
2 to 3 tablespoons canola oil may also use vegetable oil
2 medium shallots very thinly sliced
8 ounces shiitake mushrooms thinly sliced
3 tablespoons unsalted butter
1 tablespoon garlic fresh, minced
2 tablespoons sherry
3 tablespoons Teriyaki sauce
¼ cup beef broth warmed or at room temperature
¼ teaspoon crushed red pepper flakes or more to taste
⅓ cup heavy cream warmed or at room temperature
1 tablespoon chives fresh, snipped

Instructions

Heat oven to 425°F. Season room temperature ribeyes liberally on all sides with Kosher salt and black pepper. Let stand 20 minutes while you slice the mushrooms and the shallots.
Dip a clean paper towel in 2 tablespoons of canola oil and wipe the entire inside surface of a large cast iron skillet. Place the skillet on the stove. Add 1 tablespoon of oil to the center of the skillet over medium high heat. Wait for the oil to shimmer. Using kitchen tongs and a clean piece of paper toweling, wipe the majority of the oil from the pan. *See Notes Below
Add the steaks to the hot pan and do not move them. Sear 1 to 2 minutes per side. Then transfer the pan to the oven and cook for an additional 5 to 7 minutes or until an instant read thermometer reads 145°F for medium.
Carefully remove the skillet from the oven using oven mitts and transfer the steaks to a cutting board or platter. Cover immediately with heavy gauge aluminum foil to keep warm. Rest the steaks for 10 minutes while you prepare the shitake and shallot pan sauce.
In the cast iron skillet over medium heat, cook the shiitakes and the shallot, stirring until the shiitakes begin to brown. Stir in butter and then the garlic. Cook 2 minutes. Add sherry, Teriyaki sauce, beef broth, and red pepper flakes and cook 2 minutes more. Stir in heavy cream and cook over medium low heat 3 to 5 minutes. Stir chives into the sauce. Stir any accumulated juices from the meat into the sauce.
To serve, either plate steaks or carve thin and add to a platter. Spoon the shiitake shallot pan sauce over the ribeyes.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Notes the oil is ONLY used to indicate when the pan is ready, as it will shimmer. We don't need it to sear the beef. The fat in the meat will act as its own oil for searing.

Nutrition