Grilled Rib Eyes with Mushrooms and Fish Sauce

Chef Zak Pelaccio is known for bold Malaysian-inspired recipes at his Fatty Crab restaurants in New York City. They will be included in his yet-untitled book, due out in 2012. He seasons even non-Asian dishes with Asian fish sauce in place of salt, because it adds an extra dimension of flavor—thus inspiring the steak and sautéed-mushroom recipe here.


Slideshow:  More Amazing Steaks


  • Total Time:
  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 large shallots, thinly sliced
  • 2 pounds mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced
  • 2 to 3 tablespoons Asian fish sauce
  • Pinch of cayenne pepper
  • 2 tablespoons chopped tarragon
  • 2 tablespoons snipped chives
  • 4 rib eye steaks, cut about 3/4 inch thick (about 10 ounces each)
  • Salt and freshly ground black pepper

How to make this recipe

  1. In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.

  2. Preheat a grill pan. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat. Transfer the steaks to plates. Top with the mushrooms and serve.

Make Ahead

The cooked mushrooms can be refrigerated overnight. Reheat gently.

Suggested Pairing

Cabernet Sauvignon from Sonoma County often has a dried plum or black-currant note, perfect with these earthy, deeply flavored steaks.

Contributed By Photo © Antonis Achilleos Published January 2011

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