Ribeye with Shiitake Mushroom Butter

Treat your significant other to an indulgent, juicy roast this V-Day. Savory shiitake butter seeps into the warm roast, creating a memorable, mouthwatering meal.

Serves: 4Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 ounce dried shiitake mushrooms, roughly chopped
  • Salt and pepper to taste
  • 1/4 teaspoon fresh thyme leaves
  • 2 pounds ribeye roast, bone-in
  • 1/2 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon Kroger™ Vegetable Oil

Directions

  • In a food processor or coffee grinder, process the mushrooms until finely chopped.
  • Combine the mushrooms, butter, salt, pepper and thyme leaves in a medium bowl. Stir until completely combined and smooth.
  • Place butter on a piece of plastic wrap and form into a log shape, twisting the ends closed. Store in the freezer or the refrigerator until firm. Slice into medallions when ready to serve.
  • Preheat oven to 350°F.
  • Pat the ribeye with a paper towel to remove excess moisture. Season both sides with sea salt and pepper.
  • Heat a cast iron skillet until very hot, and add 1 teaspoon of vegetable oil. Place ribeye in the hot skillet and sear on each side for 3-4 minutes, until there is a golden-brown crust.
  • Place in the oven and bake for 50-60 minutes, until an inserted thermometer reaches at least 130°F. Let stand 5 minutes before slicing.
  • Serve the ribeye with butter. Refrigerate leftovers.
  • Complete the meal by adding a side of steamed green beans. Pair with Noble Vines 337 Cabernet Sauvignon.

Recipe Information

Serves: 4

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 ounce dried shiitake mushrooms, roughly chopped
  • Salt and pepper to taste
  • 1/4 teaspoon fresh thyme leaves
  • 2 pounds ribeye roast, bone-in
  • 1/2 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon Kroger™ Vegetable Oil

Directions

  • In a food processor or coffee grinder, process the mushrooms until finely chopped.
  • Combine the mushrooms, butter, salt, pepper and thyme leaves in a medium bowl. Stir until completely combined and smooth.
  • Place butter on a piece of plastic wrap and form into a log shape, twisting the ends closed. Store in the freezer or the refrigerator until firm. Slice into medallions when ready to serve.
  • Preheat oven to 350°F.
  • Pat the ribeye with a paper towel to remove excess moisture. Season both sides with sea salt and pepper.
  • Heat a cast iron skillet until very hot, and add 1 teaspoon of vegetable oil. Place ribeye in the hot skillet and sear on each side for 3-4 minutes, until there is a golden-brown crust.
  • Place in the oven and bake for 50-60 minutes, until an inserted thermometer reaches at least 130°F. Let stand 5 minutes before slicing.
  • Serve the ribeye with butter. Refrigerate leftovers.
  • Complete the meal by adding a side of steamed green beans. Pair with Noble Vines 337 Cabernet Sauvignon.

Nutrition Information

Nutrition Information
Amount per serving
Calories560
Total Fat49g
Saturated Fat23g
Cholesterol145mg
Sodium330mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein27g