Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 | 10-ounce ribeye steaks, |
| 1 | Inch thick |
| 5 teaspoons | Creole Seasoning, or to |
| Taste | |
| ¼ cup | Olive oil |
| 6 cups | Assorted fresh wild |
| Mushrooms (Chanterelles, | |
| Shiitake, Oyster, | |
| Black Trumpets), sliced | |
| 1 cup | Chopped yellow onions |
| ½ cup | Chopped green onions |
| 3 tablespoons | Minced garlic |
| 1 teaspoon | Salt |
| Black pepper | |
| 4 tablespoons | Unsalted butter, cut in 8 |
| Pieces |
Sprinkle steaks all over with Creole seasoning, 1 teaspoon for each; pound seasoning into meat once or twice with the side of a heavy knife or palm of your hand.
Heat oil in a large skillet over high heat. When oil is very hot and almost smoking, add steaks and sear first side only, about 4 minutes.
Turn steaks to sear other side, 2 minutes. Add mushrooms, yellow and green onions, garlic, salt, 10 turns pepper and the remaining 1 teaspoon seasoning; sautJ 2 minutes. Turn steaks again, dot with butter, cover skillet and cook 1 minute more.
Serve steaks with mushrooms and juices spooned over.
Yield: 4 servings