GARLIC BUTTER RIBEYE STEAK WITH SAUTÉED MUSHROOMS
APPLIANCE
Double-O Tabletop Dual-Zone Induction Hotplate
Instructions
Place the Large Hotplate on the appliance. Set the left zone to P7 (for the steak) and the right zone to P3 (for the mushrooms). Allow both zones to preheat.
Prepare the garlic herb butter: In a small aluminum cup, combine the butter, smashed garlic, and optional herbs. Place the cup on the hotplate between the two zones to melt gently (or melt in the microwave).
On the right zone, add the butter. Once melted, sauté minced garlic for 30 seconds, then add sliced mushrooms and cook, stirring occasionally.
On the left zone, drizzle olive oil on the hotplate. Pat the ribeye dry and season generously with salt and black pepper. Sear for 3 - 4 minutes (for medium-rare doneness) on each side, until a golden-brown crust forms. Brush the steak with the pre-melted garlic butter during the final minute of cooking.
Continue sautéing mushrooms until browned and tender (about 5 - 6 minutes). Season with salt, pepper, and a dash of soy sauce if desired.
Remove the steak and let it rest for 5 minutes before slicing.
Slice the ribeye and serve with the sautéed mushrooms either plated or straight from the hotplate. Garnish as desired and serve hot.
Safety Precautions
If you’re still unable to open the lid, it means the internal pressure is still too high. Do not force it open. Wait patiently until the float valve drops completely before attempting to unlock the lid.
Serving Suggestions
For deeper flavour, you can first use the “SAUTE” mode to lightly sear the onion and meat before pressure cooking.Ingredients
For the Steak:
- Ribeye Steak - 1 (approx. 300 - 350g, at room temperature)
- Salt & Black Pepper - to taste
- Olive Oil - 1 tbsp
- Butter - 2 tbsp
- Garlic - 3 cloves, smashed
- Fresh Rosemary or Thyme - optional
For the Mushrooms:
- Button or Shiitake Mushrooms - 200g, sliced
- Butter - 1 tbsp
- Garlic - 1 clove, minced
- Salt & Black Pepper - to taste
- Soy Sauce - ½ tbsp (optional, for added umami)
