Ingredients
- For the Steak
- 1 1855 Black Angus Beef Ribeye steak
- 1/2 C soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp Worcestershire sauce
- Salt and pepper to taste
- For the Balsamic Glazed Mushrooms
- 1/2 lb baby Bellas sliced or in half
- 2 Tbsp minced garlic
- 1/4 C olive oil
- 4 Tbsp balsamic vinegar
- 2 Tbsp chives
- Salt and pepper to taste
Instructions
Bold and delicious meets simple and quick. Nothing quite compares to the soft, butteriness along with the perfectly seared crisp texture of a properly grilled ribeye! Paired with these balsamic glazed mushrooms, this dish is a powerhouse of flavor that’s hard to beat! Even better, the mushrooms are equally as delicious cold as they are hot, so make a double batch and feed your family twice from the same cook!
For the Steak
- Combine the soy sauce, oyster sauce and Worcestershire sauce together in a bag or bowl. Once mixed together, add the steak to marinade in the mixture for approximately 30 minutes.
- Heat grill on high heat. Remove steak from the marinade and salt and pepper both sides. Put the hot grill for approximately 3 minutes on each side for medium rare, or flip every 3 minutes for desired internal temperature.
For the Balsamic Glazed Mushrooms
- Sauté the garlic in the olive oil over low heat for approximately 2 minutes, or just until fragrant. Add the halved mushrooms and sauté for approximately 3 minutes. Add the balsamic vinegar and continue cooking for about 2 minutes. Remove from heat. Top with fresh chives and serve.
From 1855 Creator Sarah Faherty
