Ribeye with Mushroom Ponzu Sauce
2 Ranchly Ribeye Steaks
2 tbsp avocado oil
8 oz of your favorite mushrooms (my favorites are royal trumpet or porcini), rough chopped
1 shallot, minced
1 clove garlic minced
½ inch piece of ginger, minced
½ tsp freshly ground black pepper
½ cup ponzu
¼ cup soy sauce
¼ cup rice vinegar
1 cup beef stock
½ tsp cornstarch
1 tsp sesame seeds
Add 1 tablespoon avocado oil to large oven proof sauté pan over high heat. Sear mushrooms for two minutes. Remove from pan and set aside. In sauce pan add, 1 teaspoon oil and heat over medium heat. Add shallots, garlic, ginger, and black pepper. Cook for about one minute. Add ponzu, soy sauce, and rice vinegar and reduce by half. Add stock or broth and whisk in cornstarch. Reduce heat to low and simmer while steak is cooking and resting. Add mushrooms to sauce.
Preheat oven to 325 degrees. Wipe out large sauté pan and heat over high heat. Add remaining oil. Season Ribeye generously with salt and pepper. Sear on all sides for 1 minute. Finish in oven for about 7 to 10 minutes, depending on what temperature you like it cooked (I like mine cooked medium, so the marbleized fat melts and cooks the steak in it. That means about 8 minutes in the oven after searing). Garnish with sesame seeds.
Serve with any potato dish or vegetable like spicy broccoli!