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pan fried RIBEYE 

enjoy your steak with this special mushroom, chilli, and black garlic sauce -such harmonious, rich and full flavoured crowning to a good piece of red meat



  • 1 ribeye steak (6-8 oz, about ½ inch thick)

  • 6-7 baby Portobello mushrooms, quartered

  • 10g The Original Black Garlic cloves (5 large cloves), chopped

  • 1 medium red chilli, seeds removed (use ½ the chilli if you prefer less heat) or a pinch of dry chili flakes

  • 2-3 tablespoons chives, chopped

  • 2 tablespoons butter

  • 4 tablespoons creme fraiche 

  • Salt & pepper to taste

In a nonstick pan, set over medium high heat, brown mushrooms in butter (about 6-7 minutes). Stir in chilli and black garlic and let it sizzle for 2 minutes. Turn the heat off and stir in creme fraiche and parsley. Cover the pan with a lid to keep the sauce warm until your steak is ready. 

To cook ½ inch ribeye steak, medium rare: Place the steak seasoned side down in a hot pan set over medium high heat. Cook it for about 3-4 minutes until juices start to come up through the top surface of your steak. When that happens, season the top lightly, flip the steak and cook for further 1-2 minutes. Remove it from the pan and leave to rest for 2 minutes. 

Reheat mushroom and black garlic chilli sauce if necessary and serve it over the steak or in a small side dish next to the steak.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.






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