Random Recipe: Rib-eye Steak with French-Japanese Sauce Duo

I was craving steak for some reason today. I tend not to eat too much beef on a regular basis. Not that I have anything against it, but I tend to eat more chicken and pork than beef. But I did get my steak craving today. I decided while I was at it the I should make something interesting and different. Mmmm this one's good!


Rib-eye Steak with French-Japanese Sauce Duo and Mushrooms

Serves 2:

1 lb. Rib-eye steak, 1.5-2 inches thick, cut into half to make 2 steaks

1.5 cups assorted sliced mushrooms
3 cloves garlic
2 TBls Unsalted Butter
Olive Oil

Soy Demi:

1/4 cup Soy sauce
1/4 cup Sake
1 ts veal Demi-glace
1/2 ts sugar

Shiso pepper butter:

1/2 stick unsalted Butter
2-3 Shiso leaves, chiffonade
Coarse ground pepper


Saute Mushrooms:

Slice the mushrooms into thin slices while heating a pan over medium heat. Add olive oil and butter with half the garlic, when the butter is melted, add half the mushrooms in a single layer and let sear for 2 minutes. Turn over and cook until all the mushrooms are nicely browned and slightly crispy. Repeat with the remaining mushrooms and set aside. This step can be done up to two hours before Service.

Make Shiso Pepper Butter:

Combine softened butter with the shiso and pepper. Set aside.

Make Sauce:
Combine the ingredients in a saucepan over medium heat. Reduce slightly. Set aside.

Cook steak:

Remove steak from the refrigerator at least 30 minutes before cooking, and bring up to room temperature.

Heat a pan over medium heat until oil slides into the pan easily. Add in the steak and sear 3 minutes on the first side. Salt and pepper the steak. Flip and sear another 3 minutes. Then sear the sides 1-2 minutes each until nicely browned all over. Return the steak to the pan on the first side and then Cook 1 minute. Add in a pat of butter into the pan. Baste the exposed side with the hot butter for 1-2 minutes. The steak should be a nice medium-rare. Remove and put on a cooling rack, cover lightly with foil and let rest 5-10 minutes.

Reheat the sauce and mushrooms, then make whatever sides you need here -- I sauteed some pre-blanched shungiku (chrysanthemum greens), and had rice cooking in the rice cooker.

Place rice or starch on the plate, arrange the veg on the plate, and then top the starch with the steak, add the soy demi sauce, top with the shiso butter, then top the steak with the mushrooms.

Mmmm... yum!

Happy Cooking!