Pan Seared Rib Eye With Radicchio And Mushrooms – Simmer + Sauce
The key to extra-juicy rib-eye steaks, according to chef Renee Erickson, of the restaurant formally known as, Boat Street Café in Seattle, is to “baste them wit
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Ingredients
- Two (14-ounce) boneless rib eye steaks, about 1 1/2 inches thick
- 4 tablespoons unsalted butter, softened
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon ground cumin
- 1 small garlic clove, grated
- 1/2 teaspoon anchovy paste
- 2 teaspoons fresh lemon juice
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- One (8-ounce) package white mushroom, cleaned and sliced
- 2 heads of radicchio, trimmed and halved lengthwise
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