So…it’s been a while since I’ve posted, but the Olympics and vacations got in the way. Now, with fall closing in steadily, I wanted a nice juicy steak to ring in a new season of normalcy.
RIBEYE WITH MUSHROOMS AND BLEU CHEESE
- 2 ribeye steaks, 10 oz each
- 2 tbsp vegetable oil
- 3 tbsp butter, divided into 1 tbsp portions
- Kosher salt and pepper
- 1 lb baby bella mushrooms, sliced
- 2 tbsp olive oil
- 1/4 cup red wine
- 2 tbsp Worcestershire sauce
- 2 oz. bleu cheese crumbles
Preheat oven to 400 degrees F. Once done, heat a skillet over high heat with no oil. Brush steaks with oil and season with salt and pepper. Place in hot skillet and sear on each side for 90 seconds. When done, place a tablespoon of butter atop each steak and place whole skillet in oven (if it has a plastic handle, move steaks to a baking dish and top with butter). Bake for 10 minutes for medium doneness.
Once in the oven, heat oil in another skillet over medium-high to high heat. Add mushrooms, wine, Worcestershire sauce, salt, and pepper. Cook until tender. When done, add remaining butter and stir to thicken liquids.
Once the steaks are done, remove from oven and cover with foil for 10 minutes.
Serve steaks covered with mushrooms and sauce. Sprinkle bleu cheese over top.
Makes 2 servings. Enjoy!