Pan-Seared Ribeye with Shiitake & Kale « Tad McBride Sauces

Ingredients

• 1 12-14 oz. ribeye, about 1/2 inch thick
• 3 tbsp unsalted butter
• 2 tbsp freshly cracked pepper (+ extra to finish)
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper
• 1 tsp dried oregano
• 1/2 tsp cumin
• 2 tsp Tamari soy sauce
• 2 tbsp olive oil
• 3 cloves of garlic, minced
• 1/2 cup Samurai Sauce
• 1 cup white wine
• 1 lb kale, de-stemmed and roughly chopped
• 1/2 lb shiitake mushrooms, de-stemmed and thickly sliced
• 1/2 cup thinly sliced Grana Padano or Parmesan Reggiano chesse
• 3-5 sprigs of fresh sage or other herbs for garnish