16 ounces ribeye steak

1 teaspoon grated nutmeg

6-8 Button and baby Portobello mushrooms

Zest and juice of 1/2 Meyer lemon

4 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

2 Tablespoons finely chopped parsley

1 garlic clove, finely minced

1 teaspoon sea salt + crushed black pepper

Grated parmesan or pecorino cheese


  1. Set grill to medium-high heat. Rub steak with salt, pepper and nutmeg and lay on hot grill.
  2. Cook 4-6 minutes each.
  3. Remove steak from grill and let it sit for 5-10 minutes before slicing into 4, 4 ounce pieces.
  4. Thinly slice mushrooms and drizzle with Pompeian Organic Robust Extra Virgin Olive Oil, lemon juice, salt and pepper and add to a hot pan.
  5. Remove pan from the stove. Divide mushrooms into four servings and place on top of each 4 ounce steak.
  6. Sprinkle with parsley, garlic, and cheese if desired.