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Ribeye With Mushrooms

Prep
Cook
Serves 2people
Ingredients
Ribeye
Mushrooms
Directions
1.
Be sure steaks are at room temperature. If there is too much fat on the steak I cut some off and put it on low heat in a cast iron pan to melt before I cook the steaks.
2.
When pan is ready I take out the fat, season the steaks with salt and pepper and put them on fairly high heat. I usually cook mine about five minutes per side for medium rare. Steaks are usually about an inch to inch and a half thick. Steaks must not touch each other or they will steam. Sometimes I will cut into the middle of my steak to make sure they are done to medium rare. Know your not supposed to but I do it anyway! Sorry Kevin if I have shocked you! Once the steaks are done sometimes I put some butter on the top of the steak.
3.
Mushrooms in wine for steak.
4.
I sauté the sliced mushrooms in a combo of butter and olive oil. About a tablespoon each. Many times I sauté the mushrooms earlier in the day before I finish them with the sauce. You want the mushrooms nicely browned and no mushroom liquid left.
5.
Once mushrooms are sautéed get the pan hot and deglaze pan with some wine and Worchester Sauce. The amount depends on your taste. Wine can be red or white.
6.
The mushrooms should be tender and well coated with the sauce.
7.
I put the mushrooms over the steak.

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