Grilled Ribeye Steak with Grilled Shallots and Chestnut Mushrooms

Name: Grilled Ribeye Steak with Grilled Shallots and Chestnut Mushrooms
Total time: 1800 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 piece (300 g) Ribeye steak; 3 pieces Chestnut mushrooms; 2 pieces Shallots; to taste Salt; to taste Black pepper; 1 tbsp Herbes de Provence; 20 g Butter; 50 ml Béarnaise sauce

Xavier Seror @xav25

Steak night!!! #CookpadApron2026

Xavier Seror @xav25

Steak night!!! #CookpadApron2026

Saved

Ingredients

30 minutes

1 serving

1 piece (300 g)Ribeye steak
3 piecesChestnut mushrooms
2 piecesShallots
to taste Salt
to taste Black pepper
1 tbspHerbes de Provence
20 gButter
50 mlBéarnaise sauce

Saved

Steps

30 minutes

1

Let the steak sit at room temperature for 10 minutes.
2

Preheat the OptiGrill Plus. Grill shallots and chestnut mushrooms until tender, then set aside.
3

Pat the steak dry with kitchen roll. Season both sides with salt, pepper, and herbes de Provence.
4

Grill the steak in the OptiGrill Plus until rare, following the device’s indicator.
5

Rest the steak with butter on top and underneath for a few minutes.
6

Serve with grilled vegetables and béarnaise sauce on the side.