Rib-Eye Steak

Brynie Greisman Recipe By
  • Cook & Prep: 30 m
  • Serving: 4
  • Contains:

An elegant addition to any Yom Tov seuda. Serve with garlicky mashed potatoes and fresh steamed broccoli. Steak in photo is compliments of Matam Chofetz Chaim, Jerusalem.

Ingredients (15)

Steak

Topping

Start Cooking

Prepare Steaks

  1. Spray a large skillet with cooking spray or use one to two tablespoons of oil, and heat.
  2. Place steaks in pan and sprinkle with salt and pepper.
  3. Cook for approximately five minutes on each side, and set aside.
  4. In a small saucepan, place the soy sauce, oil, brown sugar, wine, garlic, and Dijon mustard if desired.
  5. Heat until thoroughly combined.
  6. Pour sauce over steak and continue cooking until desired degree of doneness.
Note: To make garlicky mashed potatoes: Place two pounds (one kilogram) of peeled and cubed potatoes and two garlic cloves, halved, in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat and simmer 12 minutes or until potatoes are very tender. Drain in a colander. Return to pan. Add 1/2 cup unsweetened soy or coconut milk, one tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher to desired consistency. Alternately, you can roast the garlic first and add to the potatoes with the other ingredients.
Tip: You can pour only part of the sauce over the steak and do as follows with the rest: Pour into a small frying pan and reduce it over a high flame. When it becomes a little thicker and syrupy, mix the sautéed onions and mushrooms into it. Remove from heat and then pour over steak. This gives the veggies a caramelized taste. Another option is to grill the steak with salt and pepper until done. Heat all sauce ingredients until bubbly. Remove from flame and stir in the non-dairy whipping cream. Serve on the side near the steak.

Prepare Topping

  1. Sauté onions in oil until golden.
  2. Add mushrooms and salt and pepper, and continue sautéing for five to seven minutes.
  3. Pour over steak before serving.
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