29/08/2026
| Ribeye with shiitake and scallion cream sauce, cooked in my new titanium pan
I’ve craving a proper steak and cream sauce for a while and this pan was the excuse. It’s aerospace grade titanium with no chemical coatings, and the heat sits evenly right across the base, which is what gives you that crust edge to edge instead of just in the middle.
Everything happens in the one pan here. The steak, the mushrooms and the sauce all build on top of each other, so nothing gets wasted.
You can get 10% off at okuracookware.com with the code BOBBY10.
INGREDIENTS
| Steak
1 ribeye steak
Salt
Cracked black pepper
Neutral oil
1-2 tbsp butter
3 garlic cloves
| Shiitake and Scallion Cream Sauce
200g shiitake mushrooms, sliced
4 scallion whites, finely sliced
200ml double cream
1 tbsp butter
Cracked black pepper
METHOD
Season the ribeye heavily with salt and pepper on both sides and leave it out on a plate while you prep everything else. Slice the shiitake, finely slice the scallion whites, and lightly crush the garlic cloves.
Get the pan properly hot and dry before anything goes in, then add a little oil. Lay the steak in and press it down so the whole surface makes contact. Sear hard on both sides.
Drop in the butter and the garlic cloves. Tilt the pan and baste the steak continuously with the foaming butter until it’s where you want it. About 6-7 mins for me. Take it out and rest it on a board.
Straight into the same pan go the shiitake. Let them soak up all the butter and beef fat and cook until they’re deep golden, then add the scallion whites and cook for another minute.
Pour in the double cream and scrape up all the fond off the base of the pan, that’s where the flavour is. Simmer until it thickens and season with plenty of cracked pepper. Tip the resting juices from the board back in and stir them through.
Slice the steak against the grain, spoon the sauce over the top and eat it straight away.
