Delicious grilled rib-eye steaks paired with sautéed mushrooms and a flavorful blend of ingredients. A perfect dinner idea, especially for a special occasion like Valentine's.
1: To prevent flare-ups, trim the fat along the edge of each steak to no more than 1/4 inch. Rub both sides of each steak with the oil, then season evenly with salt and pepper. Let the steaks stand at room temperature for 15 to 20 minutes.
2: Prepare the grill for direct cooking over high heat (450 to 550 degree F) and preheat a cast-iron griddle or skillet over direct heat on half the grill for 10 to 15 minutes.
3: Grill the steaks on the grates over direct high heat, until medium rare (125 degree F), about 6 to 8 minutes, turning once or twice. Let rest.
4: Add oil and pancetta to the griddle; cook until lightly browned, about 1 to 2 minutes. Add mushrooms and cook until seared and tender, about 6 to 8 minutes.
5: Add capers, garlic, and thyme, stirring until fragrant (30 to 60 seconds). Season with salt and pepper to taste.
6: Divide steaks among serving plates, top with mushroom mixture, and drizzle with any accumulated juices. Garnish with parsley and serve.
