Tuscan Ribeyes with Blistered Shishito and Mushrooms

Name: Tuscan Ribeyes with Blistered Shishito and Mushrooms
Prep time: 30 min
Cook time: 8 min
Total time: 43 min
Yield: 2
Cuisine: american
Ingredients: 3 rib eye steaks; 3 sprigs rosemary; coarse salt; cracked black pepper; 4 cloves garlic; 1 lb shishito pepper; olive oil; 1 lb shiitake mushroom

Based on 1 ratings

In app

Philip Ashley

Community member

"This is my go to method for steaks. I use lump charcoal for flavor. Many of these aspects can very, based on taste and preference. I use coarse salt and coat each side in a thin layer. For extra juiciness, add an herbed butter while the steaks rest!"

Difficulty

Easy 👌

Preparation

30 min

Baking

8 min

Resting

5 min

Ingredients

2Servings

rib eye steaks

3 sprigs

rosemary

coarse salt

cracked black pepper

4 cloves

garlic

1 lb

shishito pepper

olive oil

1 lb

shiitake mushroom

Step 1/4
- 3 rib eye steaks
- 3 sprigs rosemary
- coarse salt
- cracked black pepper
- 4 cloves garlic
- olive oil
Mince garlic and fresh rosemary. Coat steaks in a thin coat of olive oil. Season with salt and pepper to taste. Spread some of the minced garlic and rosemary on both sides. Place mushrooms on foil, coat in olive oil, salt, pepper and garlic and rosemary. Wash Shishitos and coat in olive oil and garlic.
Step 2/4
Light charcoal with a chimney starter *DO NOT USE LIGHTER FLUID!* just a suggestion, but not really. let steaks come to room temp while fire goes. Dump coals when white hot and cover grill, allowing grates to heat.
Step 3/4
Throw on the wrapped package of mushrooms. Drop steaks on the screaming hot grill (550 degrees f +) For 1.5 inch steaks cook 2.5 minutes then quickly give them a quarter turn. Flip, repeat, remove. Finally, using tongs, put shishitos on the grates, cook, flipping every 30 seconds until soft and blistered.
Step 4/4
Let the steaks rest, covered for 5 minutes. Slice against the grain, plate and enjoy!
Enjoy your meal!