Grilled Rib Eyes with Mushrooms and Fish Sauce

Ingredients

• 2 tablespoons asian fish sauce 
• 1  cayenne pepper 
• 2 tablespoons chives snipped
• 2 pounds mushrooms mixed such as cremini, oyster and shiitake, stemmed and thinly sliced
• 2 tablespoons olive oil extra-virgin
• 40 ounces eye steaks 
• 35 servings salt and pepper black freshly ground
• 2 large shallots thinly sliced
• 2 tablespoons tarragon chopped
• 2 tablespoons butter unsalted

Equipment

• frying pan
• grill
• grill pan

Directions

1. In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil.
2. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes.
3. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.
4. Preheat a grill pan.
5. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat.
6. Transfer the steaks to plates. Top with the mushrooms and serve.