Charred Steak With Mushroom Vinaigrette

---

Note: since the first review, i have edited this recipe to include complete directions. With the new zaar format, apparently it cut off the directions and i didn't notice in time. This recipe is from chef rocco dispirtio. It was published in redbook magazine. You could also use 4 new york strip steaks in place of the ribeye steaks.

---

Steps

---

Heat 2 large cast-iron skillets over medium-high heat until hot , about 5 minutes.

---

While the skillets heat , in a large saute pan , heat oil over medium heat.

---

Add mushrooms and cook until light brown and liquid evaporates , stirring frequently , about 4 minutes.

---

Season with 1 / 2 t of the salt and 1 / 4 t of the pepper and set pan aside.

---

Sprinkle steaks with the remaining salt and pepper.

---

Place 2 steaks in each skillet.

---

Cook until charred and rare , about 2 minutes per side.

---

Remove to a platter to rest 5 minutes.

---

Return pan with mushrooms to medium-high heat and cook , stirring , until hot.

---

Reduce heat to medium and stir in garlic.

---

Cook 1 minute.

---

Add vinegar , butter and honey.

---

Cook , stirring constantly , until butter just melts and mixture is creamy.

---

Stir in chives and spoon on top of steaks.

---

Ingredients

---

extra virgin olive oil, mushrooms, salt, fresh ground black pepper, rib eye steaks, garlic cloves, sherry wine vinegar, unsalted butter, honey, chives