Porcini Ribeye Recipe

Mix the Ingredients

In a medium bowl, combine softened unsalted butter, white miso paste, garlic powder, and chopped chives.

Mix until well combined and smooth. Place the compound butter on a piece of plastic wrap, shape it into a log, and twist the ends to seal. Refrigerate until firm, about 1 hour.

Sauté Shallots and Garlic

In a skillet over medium heat, melt 2 tablespoons of butter. Add diced shallots and minced garlic, and sauté until translucent, about 3-4 minutes.

Cook Mushrooms

Add the local mushrooms and thyme to the skillet. Cook until the mushrooms are tender, about 5-7 minutes.

Pour in the red wine and bring to a simmer. Cook until the wine reduces by half, about 10-15 minutes. Season with salt and pepper to taste.

Prepare the Steak

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. Season both sides generously with salt and black pepper.

Sear the Steaks

In a heavy skillet or grill pan, heat 2 tablespoons of olive oil over high heat until shimmering. Add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Once cooked, remove the steaks from the skillet and let them rest for 5 minutes before serving.

Plate the Dish

Slice the ribeye steaks and plate them. Top with a generous spoonful of the wine-braised mushrooms and a pat of the miso compound butter.

If using lotus root, thinly slice it and fry until crispy for garnish. Alternatively, use microgreens or fresh herbs to garnish the plate.