This classic recipe comes with an amazing, 10 minute, rich and creamy Black Garlic Chilli Sauce, which complements the ribeye really well and adds that extra special touch of yummy creaminess. Add a few cherry tomatoes on side and you’re in for a feast!
1 ribeye steak (6-8 oz, about ½ inch thick)
6-7 baby Portobello mushrooms, quartered
10g Balsajo Black Garlic cloves (5 large cloves), chopped
1 medium red chilli, seeds removed (use ½ the chilli if you prefer less heat) or a pinch of dry chili flakes
2-3 tablespoons chives, chopped
2 tablespoons butter
4 tablespoons creme fraiche
Salt & pepper to taste
In a nonstick pan, set over medium high heat, brown mushrooms in butter (about 6-7 minutes). Stir in chilli and black garlic and let it sizzle for 2 minutes. Turn the heat off and stir in creme fraiche and parsley. Cover the pan with a lid to keep the sauce warm until your steak is ready.
To cook ½ inch ribeye steak, medium rare:
Place the steak seasoned side down in a hot pan set over medium high heat. Cook it for about 3-4 minutes until juices start to come up through the top surface of your steak. When that happens, season the top lightly, flip the steak and cook for further 1-2 minutes. Remove it from the pan and leave to rest for 2 minutes.
Reheat mushroom and black garlic chilli sauce if necessary and serve it over the steak or in a small side dish next to the steak.
This recipe was created for us by Justyna of Garlic Matters.