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Roasted Ribeye with Shiitake Cream Sauce

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

The Shiitake Cream Sauce highlights the natural flavor of the ribeye.


  • 7 pounds ribeye
  • 3 tablespoons Raising the Steaks Dizzy Pig Rub
  • For the Shiitake Cream Sauce
  • 4 ounces dried shiitake mushrooms
  • 3 cups boiling water
  • 2 tablespoons unsalted butter
  • 4 large shallots, thinly sliced
  • 2 1/2 cups heavy cream
  • to taste kosher salt
  • to taste ground black pepper


  • 1. Preheat an EGG to 225 degrees Fahrenheit, set up for indirect heat. Place a disposable pan filled 3/4 full of water onto the place setter and place stainless steel grate on top.
  • 2. Rub the ribeye with Raising the Steaks Dizzy Pig Rub.
  • 3. Roast/ slow cook the ribeye until the internal temperature reaches 130 degrees Fahrenheit. Remove from the EGG and let rest 10 minutes prior to slicing.
  • 4. For the Shiitake Cream Sauce;
  • 5. In a medium-sized bowl, place the shiitake mushrooms. Pour the boiling water over the mushrooms and cover with plastic film. Set aside.
  • 6. Preheat a cast iron skillet to 350 degrees Fahrenheit. Add the butter and let melt. Add the shallots and saute for 3 minutes.
  • 7. Add the mushrooms and liquid to the cast iron skillet. Continue to saute for 5 minutes. Add the heavy cream and cook until thickened. Remove from the heat. Season to taste with kosher salt and ground black pepper. Serve over the sliced ribeye.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828