Ingredients Jump to Instructions ↓

  1. 1 teaspoon kosher salt

  2. 1 teaspoon freshly ground pepper

  3. 1 teaspoon minced garlic

  4. 1 teaspoon chili powder

  5. 2 tablespoons olive oil

  6. 1 (2 inch thick) rib -eye steak (1 1/2 pounds) for mushroom s:

  7. 2 tablespoons extra virgin olive oil

  8. 4 bacon slices, finely chopped

  9. 1 medium onion , finely chopped

  10. 3/4 pound shitake mushroom s,stems discarded and caps quartered

  11. 2 dried guajillo chilies, seeded and chopped, or 1/4 teaspoon red pepper flakes

  12. 1 1/2 cups chicken broth

  13. 4 large garlic cloves chopped

  14. 1/4 cup chopped fresh flat leaf parsley

  15. 2 tablespoons pure maple syrup

  16. 2 tablespoons fresh lime juice

Instructions Jump to Ingredients ↑

  1. put racks in upper and lower third of oven and preheat to 350° prepare the steak: stir together salt,pepper,garlic,chili powder, and 1 tablespoon oil in small bowl. rub on both sides of steak heat remaining 1 tablespoon oil in a 10 inch heavy ovenproof skillet over moderately high heat sear steak, turning once, for 4 to 6 minutes total. transfer to a rack set in a small roasting pan. prepare the mushrooms: heat oil in cleaned skillet over moderately high heat. add bacon and onion and cook until bacon begins to sizzle stir in mushrooms and chilies put pan with steak in upper third of oven and skillet of mushrooms in lower third and cook until thermometer inserted in thickest part of steak registers 125° for med (15 to 25 minutes) transfer steak to cutting board and let stand 10 minutes while steak stands, remove skillet from oven and add stock to mushrooms bring to a boil on stove top and boil until stock is reduced by about half, about 8 minutes. add garlic,parsley,maple syrup, lime juice, and any meat juices in roasting pan and simmer, stirring, until sauce is slightly thickened, about 2 minutes season with salt serve steak with sauce


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