Cowboy steaks

Yield: 4 servings

Measure Ingredient
4 10-ounce ribeye steaks,
1 Inch thick
5 teaspoons Creole Seasoning, or to
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

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

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