Pan-Roasted Beef Ribeye with Wild Mushrooms, Pickled Onions, Okinawa Sweet Potato Purée, and Arugula

by Evan Brady

Pan-Roasted Beef Ribeye with Wild Mushrooms, Pickled Onions, Okinawa Sweet Potato Purée, and Arugula

I love a perfectly cooked steak more than anything else in the world. As a chef we have to be adept at preparing all types of food, but I’m most passionate about protein. This dish brings together two of my favorite components, ribeye steak and wild mushrooms. You really can’t go wrong with that combo!


1ea. 12oz. Ribeye, fat trimmed
1ea. King Trumpet Mushroom
1ea. Hen of the Woods Mushroom
5ea. Morel Mushrooms
5ea. shiitake Mushrooms, cut in half
1T. Butter
1ea. Okinawa Sweet Potato, roasted
½ C. Whole Milk
2ea. White Pearl Onions
½ C. Distilled White Vinegar
1.5 C. Water
¼ C. Salt
¼ C. Sugar
Salt & Pepper to taste
Baby Arugula to garnish
Canola Oil as needed


  1. Preheat oven to 450ºF.
  2. Heat a large sauté pan over medium-high heat.
  3. Season ribeye with salt and pepper.
  4. Add a small film of canola oil to the pan.
  5. Once oil begins to smoke gently place the ribeye in the pan.
  6. Once the first side is brown repeat on the other side.
  7. Place whole sauté pan in the oven for about 5 minutes for a medium rare steak. Adjust time as per your temperature preference.

All Mushrooms:

  1. Heat a large sauté pan over high heat.
  2. Make sure mushrooms are free of dirt, and dry.
  3. Once oil begins to gently smoke add the mushrooms to the pan.
  4. Season with salt and pepper.
  5. Once mushrooms are wilted and crispy remove them from the pan onto a plate lined with a paper towel, to drain the oil.
  6. Serve.

Pickled Pearl Onions:

  1. Bring the vinegar, water, sugar, and salt to a boil.
  2. While pickling brine is coming to a boil cut the onions into 1/8 sized pieces, and peel the layers apart so they resemble little boats.
  3. Once brine is at a boil pour over the onions, and place in the refrigerator to cool.
  4. The onions are ready to serve.

Okinawa Sweet Potato Purée:

  1. Preheat an oven to 350ºF.
  2. Roast the potato on a bed of salt for 1 hour, or until tender.
  3. While hot scoop the potato flesh into a blender.
  4. Add the butter and milk.
  5. Purée on high for 5 minutes until smooth.
  6. Season with salt and pepper.

To assemble:

Place a dollop of Okinawa sweet potato purée on the plate first, then add your mushrooms and pickled pearl onions.  Top with your sliced ribeye and finish with a few pieces of arugula.

Experiment with different ways to plate this dish, there’s really no way to screw it up.  Get creative and enjoy.

Michael Webster

Evan is highly trained in the classics with a degree from the Culinary Institute of America in New York and specializes in modern technique. He was previously the Chef de Partie at the Lincoln Ristorante in New York City with notable staging experience at Eleven Madison Park, Atera, and Maialino. Evan is the Executive Chef at Savory Celebration.


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