Ribeye steak with nettles and mushrooms for a tasty treat

Ribeye steak with nettles and mushrooms

There is nothing like warm, sunny weather, to gather all the meat lovers around a hot grill with some cold drinks and good company. And this pretty much perfect scenario gets even better in the magical moment, that happens when you throw on a 60 day dry aged ribeye steak.


  • Stinging nettles

  • Garlic

  • Chilly pepper

  • Salt

  • Olive oil

  • Ribeye steak

  • Black pepper

  • Brown button mushrooms

A good piece of meat requires some good prep work

However, there are a couple of details to sort out, before this beautiful steak meets the grill.

Many might argue that a high quality steak doesn’t require anything on the side, but I think a nice side dish definitely doesn’t hurt. We prepared it from young stinging nettles, that you can probably find around your house or near a creek. You can also buy it at the farmers market, like we did.

Let’s cook some nettles

Your grandmother has probably told you at some point in your childhood about stinging nettle curing rheumatism and you might be surprised by our choice. Let me tell you it’s full of health benefits and effects everything from our digestion, to our liver and helps detox our body.

Of course it doesn’t just serve the purpose of health. It’s also a wonderful ingredient in the kitchen. It can be used as an herb or spice, but can also be a standalone dish.

To make our stinging nettle sauce, we blanched the leaves for a couple of seconds in boiling water. Then we immediately moved them into ice cold water to stop the process of cooking. This way we preserve the health benefits, texture and the rich colour. Next we sliced them up thin and threw in some fresh garlic, chili, olive oil, salt and poured in some of the remaining cooking water. This resulted in something similar to a Triestine sauce, yet much more subtle and fresh in flavour. A great compliment to the strong and smoky flavour of the beef.

Treat your steak right

We coated the steak with olive oil and seasoned it heavily with salt and black pepper. We put it on a very hot grill to brown the sides and create and nice crust, then lowered the temperature and cooked it until the desired result. In our case medium-rare.

Seasoning ribeye steak for perfect results

See how we prepared this dish in our video


  • If you let stinging nettle leaves to rest for a while, they will gradually stop stinging. When you cook them in boiling water for a short period, they will completely lose their stinging ability.
  • Always let the steak rest for about an hour on room temperature, before cooking it. This will help it cook more evenly.
  • When the steak is done, leave it to rest for about 10 minutes before cutting in, because the inside will continue to cook for a while and juices will spread more evenly.
Prefectly cooked medium rare steak

If you want to try out another meat inspired dish, you can try out our pork tenderloin with cauliflower puree and broccoli.

And until next time – go cook a little!