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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.

Hands-on Time: 30 min.| Total Time: 1 hr. 30 min. | Serves: 4-6 | Difficulty: Medium

Shiitake Mushroom Butter:
  • ½ cup unsalted butter, softened
  • ¼ oz. dried shiitake mushrooms, roughly chopped
  • Salt and pepper to taste
  • ¼ tsp. fresh thyme leaves
Rib Eye:
  • 2-2½ lb. ribeye roast, bone-in
  • ½ Tbsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. Kroger™ Vegetable Oil
Directions:
  1. In a food processor or coffee grinder, process the mushrooms until finely chopped.
  2. Combine the mushrooms, butter, salt, pepper and thyme leaves in a medium bowl. Stir until completely combined and smooth.
  3. 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.
  4. Preheat oven to 350 F.
  5. Pat the ribeye with a paper towel to remove excess moisture. Season both sides with sea salt and pepper.
  6. 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.
  7. 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.
  8. Serve the ribeye with butter. Refrigerate leftovers.
  9. Complete the meal by adding a side of steamed green beans. Pair with Noble Vines 337 Cabernet Sauvignon.
Nutrition Analysis:

Per serving: Calories 560, Calories from Fat 440, Total Fat 49g (75% DV), Saturated Fat 23g (115% DV), Trans Fat 0g, Cholesterol 145mg (48% DV), Sodium 330mg (14% DV), Carbohydrates 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Protein 27g, Vitamin A 10%, Vitamin C 0%, Calcium 2%, Iron 15%.

View Party Plan: Love Is in the Kitchen This Valentines Day!