Pan-Seared Ribeye with Shiitake & Kale « Tad McBride Sauces
Pan-Seared Ribeye with Shiitake & Kale | Samurai Sauce | Perfect Family-Style Meal
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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
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