• TOTAL TIME: 35 MIN
• SERVINGS: 4

Chef Zak Pelaccio is known for bold Malaysian-inspired recipes at his Fatty Crab restaurants in New York City. They will be included in his yet-untitled book, due out in 2012. He seasons even non-Asian dishes with Asian fish sauce in place of salt, because it adds an extra dimension of flavor—thus inspiring the steak and sautéed-mushroom recipe here.

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 large shallots, thinly sliced
• 2 pounds mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced
• 2 to 3 tablespoons Asian fish sauce
• Pinch of cayenne pepper
• 2 tablespoons chopped tarragon
• 2 tablespoons snipped chives
• 4 rib eye steaks, cut about 3/4 inch thick (about 10 ounces each)
• Salt and freshly ground black pepper

In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. 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. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.

Preheat a grill pan. 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. Transfer the steaks to plates. Top with the mushrooms and serve.

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Make Ahead The cooked mushrooms can be refrigerated overnight. Reheat gently.

Suggested Pairing
Cabernet Sauvignon from Sonoma County often has a dried plum or black-currant note, perfect with these earthy, deeply flavored steaks.