Skillet Ribeye Steak with Wild Mushroom Wine Reduction and Herbed Compound Butter| Christy Rost
- 1 1-inch thick ribeye steak, about 1 pound
- Coarse sea salt and freshly ground black pepper
- ¼ cup unsalted butter, melted
- 2 large cloves garlic, peeled and finely chopped
- ½ cup dry red wine
- ½ cup beef stock or broth
- 2 tablespoons unsalted butter
- 1 cup fresh white mushrooms, sliced
- ¾ cup fresh oyster mushrooms
- ¾ cup fresh shitake mushrooms
- 1 tablespoon Italian parsley, chopped
Melt ¼ cup butter in a small saucepan or in the microwave at 50 percent power. Spoon off the white solids and discard. Set the remaining clarified butter aside.
Season the meat generously on both sides with salt and pepper and preheat a large skillet over medium heat until it is hot. Add 1 tablespoon of the clarified butter to the skillet and swirl to coat the bottom of the pan. Immediately place the meat in the skillet and cook 2 minutes until it browns. Add 1 to 2 additional teaspoons of clarified butter, turn the meat over, and cook 2 to 3 minutes more on each side, for a total of 8 minutes cooking time for medium rare.
Transfer the meat to a platter and keep it warm. Add garlic to the skillet and sauté 30 seconds until it is fragrant. Deglaze the pan with red wine and beef stock, scraping up brown bits from the bottom of the pan. Add the remaining 2 tablespoons of clarified butter and the mushrooms, and cook several minutes until they have softened and the wine sauce has reduced by half.
To serve, spoon the mushrooms and sauce around the meat, sprinkle the mushrooms with parsley, and garnish the steak with a curl or slice of herbed compound butter.
Herbed Compound Butter
- ½ cup unsalted butter, softened
- 2 teaspoons garlic, peeled and finely grated
- 1 tablespoon fresh thyme, rinsed and chopped
- 1 tablespoon fresh flat leaf parsley, rinsed and chopped
- ½ teaspoon freshly squeezed lemon juice
In a small bowl, stir together butter, garlic, thyme, parsley, and lemon juice. Transfer the mixture to plastic wrap, form into a log, wrap well, and freeze several hours until firm. Slice
Yield: 2 to 4 servings