Butter Basted Ribeye with Sherry Mushrooms
Ingredients
Steak:
1 ribeye steak
3 tablespoons avocado or other high-heat oil
Salt and pepper
5 sprigs thyme, tied with kitchen string
1-2 garlic cloves, peeled and smashed
2 tablespoons butter
Mushrooms:
8 ounces crimini or shitake mushrooms, quartered
¼ cup thinly sliced red onion or shallot
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
2 tablespoons dry sherry
Preparation
For the steak: In a medium cast iron skillet, heat the oil over medium high heat
Season the steak generously with salt and pepper
When the oil starts to smoke, add the steak to the pan. Depending on thickness, sear on one side 5-7 minutes.
Turn steak to sear on the other side, 5 minutes. Add thyme bundle, garlic and butter to the pan.
Titling the pan and using a spoon, baste the steak with the pan juices continuously for 3 minutes. Turn steak and repeat basting process.
When steak reaches desired doneness, remove to a cutting board and rest for 5 minutes. Reserve pan juices, and solids for serving.
Slice against the grain and serve with pan juices.
For the mushrooms: In a medium skillet, heat butter and add onion. Sauté until just starting to soften, 5 minutes.
Add mushrooms and continue sautéing, 5 minutes. Season with salt and pepper. When onions are completely soft and mushrooms start to brown, add sherry to the pan. Toss mushrooms the sherry and cook for 2-3 minutes. Add another pat of butter if desired, to create more sauce. Serve with steak.