It was cold and rainy Sunday so we decided to prepare one of our favorite butter recipes to lighten things up.
A Ribeye steak is one of the juiciest and tastiest cuts because of the marbling of fat streaking through the rib section of the beef. With good time, when properly seasoned, and when matched with a quality garlic butter, this dish stands among the best ever served by anybody, anywhere.
On to the cooking!
What you need:
2 8-oz. Ribeye Steaks
5 tbsp. Banner Roasted Garlic Basil Parsley Butter
1.5 cups Silver Oyster mushrooms chopped (optional)
Sea salt and freshly ground black pepper, to taste
Serves 2!
Prep:
The Steaks
Rub steaks with salt and pepper on both sides and set aside to let rest for at least 30 minutes at room temperature.
Sear and Smear
Heat 2 tbsp. butter in a 12” cast-iron skillet over medium-high heat. Place the two steaks in the skillet (they should sizzle when you add them) and sear about 7 or 8 minutes on each side until medium rare. Transfer the Ribeyes to a plate to let rest for a few minutes and then smear a tablespoon of softened garlic butter on each steak.
Saute the Mushrooms
Without rinsing the skillet, add the final tablespoon of garlic butter and the chopped Silver Oyster mushrooms and saute for two or three minutes. If you’d like, you can add a bit of olive oil and a glug of red wine in the last minute of the saute to add a bit of acidity to the mushrooms. Salt and pepper to taste and add to your plated, buttery steaks.
Enjoy!