Cowboy steaks
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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