Ribeye Steaks with Mushrooms and Chili

Main Dishes | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ribeye steaks with mushrooms and chili

Ingredients

Beef Tri-Tip - 4 lbs
Champignons - 2 lbs
Shallot - 6 heads
Mild Chili Spice - 1 piece
Garlic - 6 cloves
Butter - 1.8 oz
Olive Oil - 1 fl oz
Cilantro - 0.7 oz
Tarragon - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large deep skillet, melt a piece of butter, add thinly sliced mushrooms, season with salt and pepper, and sauté until the mushrooms release all their juices and smell fragrant.

Step 2

In another skillet, heat a little olive oil and sauté the finely chopped shallot and chili pepper. When the shallot becomes soft and fragrant, add the minced garlic and cook for another two minutes. Then, pour 50 ml of water into the skillet and simmer the vegetables over low heat for ten minutes.

Step 3

Spray the grill pan with the remaining olive oil, heat it up until it's very hot, season the steaks with salt, and sear them over high heat for three minutes on each side.

Step 4

Let the meat rest for five minutes after grilling. Warm up the mushrooms and mix them with chili, onion, garlic, and finely chopped herbs, then serve with the ribeye steaks.