- 1.5 lbs ribeye steak
- 8 oz mix of mushrooms, chopped or torn into bite-size pieces (ie: chanterelle, morel, cremini, shiitake, any works here)
- 1 shallot, diced
- 1 clove garlic, smashed
- ¼ c butter
- ¼ c olive oil
- 2 tbsp Bulleit Bourbon Rye – order now
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp mild vinegar like rice wine vinegar or apple cider vinegar
- Season steak generously with salt and fresh ground pepper. Leave out at room temp for 30 minutes.
- Bring a cast iron pan to a solid medium heat, add a tbsp of neutral oil to coat pan, then gently lay seasoned steak in pan. Let it sear hard to get a nice browned crust before you flip the steak, about 5 minutes.
- Flip the steak, cook another 5 minutes for a nice medium rare cook or longer for more well done. Make sure to caramelize the fat cap if there is one on your steak.
- Sear it directly on the pan using tongs to hold the steak upright. Bring the steak to a wire rack to rest while you make the pan sauce.
- Pour out beef fat, add in olive oil, mushrooms, shallots, and smashed garlic clove to same pan. Sauteé until nicely caramelized, then add the butter, soy sauce, sugar and vinegar. Let it reduce slightly, then turn off the heat.
- Flambé the Bulleit Rye into the pan sauce and let flames reside. Sauce should be unctuous and a bit puckery from the vinegar, taste for adjustments on salt, sugar and acid.
- Pour the saucy glazed mushrooms over plated, sliced steak to serve.