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Ribeye Steak for Two

with Mushroom & Potato Hash

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, when it comes to great steak, sometimes the simplest accompaniments make for the most spectacular meal. In this dish, we’re cooking up a flavorful, marbled ribeye steak, and serving it with a delicious hash of crispy roasted potato and sautéed oyster mushrooms, cremini mushrooms and shallot. A sprinkling of fragrant, woodsy rosemary is all this dish needs to truly shine. It's a steakhouse-inspired dinner that's perfect for a winter night at home.

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potato. Cut the cremini and oyster mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

Roast the potato:
2 Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until golden brown. Remove from the oven and set aside in a warm place.

Cook the steak:
3 Cook the steak:

Once the potato has roasted for about 10 minutes, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the cooked steak with aluminum foil and set aside to rest for at least 5 minutes.

Start the hash:
4 Start the hash:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cremini and oyster mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Season with salt and pepper.

Finish the hash & serve your dish:
5 Finish the hash & serve your dish:

Add the shallot, roasted potato and all but a pinch of the rosemary to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the shallot has softened. Remove from heat and season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Transfer to a serving dish with the finished hash. Garnish with the remaining rosemary. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potato. Cut the cremini and oyster mushrooms into bite-sized pieces. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.

2 Roast the potato:

Place the potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until golden brown. Remove from the oven and set aside in a warm place.

Roast the potato:
3 Cook the steak:

Once the potato has roasted for about 10 minutes, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 5 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the cooked steak with aluminum foil and set aside to rest for at least 5 minutes.

4 Start the hash:

While the steaks rest, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the cremini and oyster mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Season with salt and pepper.

Start the hash:
5 Finish the hash & serve your dish:

Add the shallot, roasted potato and all but a pinch of the rosemary to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the shallot has softened. Remove from heat and season with salt and pepper to taste. Find the lines of muscle (or grain) of the rested steak; thinly slice crosswise against the grain. Transfer to a serving dish with the finished hash. Garnish with the remaining rosemary. Enjoy!