Seared Steak with Blistered Tomatoes
By Ari Laing
Images
Serves
Makes 2 servings
Ingredients
- 1 (16 oz) boneless ribeye
- Kosher salt
- Freshly ground black pepper
- 3 Tbsp unsalted butter
- 1 lb. shiitake, thinly sliced
- 1 lb. grape tomatoes
- Extra virgin olive oil
- Chives, for garnish
- Flaky sea salt, for serving
Procedure
Preheat skillet to high heat for 2 minutes. Season steak on both sides with 1½tsp. kosher salt and ¼tsp. freshly ground black pepper.
When skillet is hot, add steak. Sear for 1 minute, then flip. Repeat for a total of 3 minutes, then add butter to the skillet. Cook for an additional 1-2 minutes, basting with melted butter, until an internal temperature of 125°F-130°F is reached. Remove steak from heat and let rest. The steak will continue to rise another 5 degrees while resting.
Meanwhile, add mushrooms to the hot pan and sauté 4-5 minutes, stirring occasionally until golden brown on both sides. Season with a ¼tsp. kosher salt, then transfer to a small bowl.
In the same skillet, add tomatoes and cook, stirring often, until blistered and a few pops open, about 4-6 minutes. Season with ¼tsp. kosher salt.
Slice steak, then serve with sautéed mushrooms and blistered tomatoes. Garnish with fresh chives and flaky sea salt.
When skillet is hot, add steak. Sear for 1 minute, then flip. Repeat for a total of 3 minutes, then add butter to the skillet. Cook for an additional 1-2 minutes, basting with melted butter, until an internal temperature of 125°F-130°F is reached. Remove steak from heat and let rest. The steak will continue to rise another 5 degrees while resting.
Meanwhile, add mushrooms to the hot pan and sauté 4-5 minutes, stirring occasionally until golden brown on both sides. Season with a ¼tsp. kosher salt, then transfer to a small bowl.
In the same skillet, add tomatoes and cook, stirring often, until blistered and a few pops open, about 4-6 minutes. Season with ¼tsp. kosher salt.
Slice steak, then serve with sautéed mushrooms and blistered tomatoes. Garnish with fresh chives and flaky sea salt.
Seared Steak with Blistered Tomatoes
By Ari Laing
Serves
Makes 2 servings
Ingredients
- 1 (16 oz) boneless ribeye
- Kosher salt
- Freshly ground black pepper
- 3 Tbsp unsalted butter
- 1 lb. shiitake, thinly sliced
- 1 lb. grape tomatoes
- Extra virgin olive oil
- Chives, for garnish
- Flaky sea salt, for serving
Procedure
Preheat skillet to high heat for 2 minutes. Season steak on both sides with 1½tsp. kosher salt and ¼tsp. freshly ground black pepper.
When skillet is hot, add steak. Sear for 1 minute, then flip. Repeat for a total of 3 minutes, then add butter to the skillet. Cook for an additional 1-2 minutes, basting with melted butter, until an internal temperature of 125°F-130°F is reached. Remove steak from heat and let rest. The steak will continue to rise another 5 degrees while resting.
Meanwhile, add mushrooms to the hot pan and sauté 4-5 minutes, stirring occasionally until golden brown on both sides. Season with a ¼tsp. kosher salt, then transfer to a small bowl.
In the same skillet, add tomatoes and cook, stirring often, until blistered and a few pops open, about 4-6 minutes. Season with ¼tsp. kosher salt.
Slice steak, then serve with sautéed mushrooms and blistered tomatoes. Garnish with fresh chives and flaky sea salt.
When skillet is hot, add steak. Sear for 1 minute, then flip. Repeat for a total of 3 minutes, then add butter to the skillet. Cook for an additional 1-2 minutes, basting with melted butter, until an internal temperature of 125°F-130°F is reached. Remove steak from heat and let rest. The steak will continue to rise another 5 degrees while resting.
Meanwhile, add mushrooms to the hot pan and sauté 4-5 minutes, stirring occasionally until golden brown on both sides. Season with a ¼tsp. kosher salt, then transfer to a small bowl.
In the same skillet, add tomatoes and cook, stirring often, until blistered and a few pops open, about 4-6 minutes. Season with ¼tsp. kosher salt.
Slice steak, then serve with sautéed mushrooms and blistered tomatoes. Garnish with fresh chives and flaky sea salt.