Grilled Rib Eyes With Sauteed Broccoli And Oysters
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For the oyster sauce: Melt the butter in a saucepan over medium heat
2
Saute the garlic and shallots until the shallots start to brown, about 2 minutes
3
Add the veal stock and cream and cook for 5 minutes
4
Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne
5
Season with salt and pepper
6
Cook until reduced by half, about 10 minutes
7
Keep warm
8
For the sauteed broccoli and oysters: Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots
9
Add the oysters and their reserved liquid
10
Add the honey, soy sauce and broccoli and saute for 2 minutes
11
Add the lemon zest and juice, cayenne and salt and pepper
12
Keep warm
13
For the steak and mushrooms: Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them
14
Rub the steaks with salt and pepper
15
Heat 1 tablespoon oil in a cast-iron skillet until hot
16
Sear the steaks on one side for about 5 minutes
17
Flip and continue cooking for 2 to 3 minutes on the other side
18
Transfer the steaks to a plate and cover loosely with foil
19
Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms
20
Season with salt and pepper
21
Top the steaks with oyster sauce and sauteed mushrooms
22
Serve the broccoli and oysters on the side
23
Wine suggestion for this recipe: Cabernet Sauvignon