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Recipe Categories: appetizers • desserts • holiday • entrees • sauces • sidedishes • misc Charred Rib Eye Steak With Mushroom Vinaigrette (a recipe to save!) Submitted by: by Michael Catalano Enjoy this delicious recipe of the week! Category: entrees Yields: n/a INGREDIENTS: 1 tablespoon extra-virgin olive oil 1 1/2 lbs mushrooms (assorted such as cremini, shiitake, portobello, cut into bite-sized pieces) 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 (8 ounce) Catalano's boneless rib eye steaks, cut to your desired thickness 2 garlic cloves, finely chopped 1/2 cup sherry wine vinegar 2 tablespoons cold unsalted butter, cut up 1/2 teaspoon honey 1/4 cup chives, snipped 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 sauté 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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