I love a good rib-eye steak because the marbling gives it such extraordinary flavor. Along with that marbled flavor, though, comes added fat. So, these days, I treat myself to rib eye on special occasions. And this preparation certainly screams special. Caramelized mushrooms and shallots and fresh thyme are cooked down in a rich sherry sauce. This is one of my fancy dinners that I pull out when I really want to impress my guests.
Ingredients
2 bone-in rib-eye steaks (1 pound each)
1 to 2 tablespoons Paula Deen’s House Seasoning
2 tablespoons olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme
1 pound cremini mushrooms or mix of shiitake, cremini, and oyster mushrooms, sliced
1 tablespoon cream sherry
Salt and freshly ground black pepper, to taste
Directions
1. Rub the steaks all over with the House Seasoning. Wrap in plastic wrap and refrigerate overnight.
2. Bring the steaks to room temperature for at least 1 hour before you are going to cook them. Spray a grill grate with cooking spray and preheat the grill to medium-high heat.
3. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over medium heat. Add the shallot and thyme and cook, stirring, until the shallot is tender, 3 to 4 minutes. Using a slotted spoon, transfer the shallot and thyme to a small bowl. Then add half the mushrooms to the pan and cook, without stirring, until they begin to brown, about 6 minutes. Using a slotted spoon, transfer the mushrooms to the bowl with the shallot and thyme. Add the remaining 1 tablespoon oil and the remaining mushrooms to the pan. Cook, without stirring, until the mushrooms begin to brown, about 6 minutes. When they are brown, return the reserved mushroom mixture to the pan and toss well to combine. Add the sherry, stir to coat the mushrooms, and cook for 1 minute more. Season to taste with salt and pepper. Cover the skillet to keep the mushrooms warm while you grill the steaks.
4. Cook the steaks on the grill directly over the flames for¨5 minutes per side. Then move the steaks off the direct heat to a cooler spot on the grill and cook for 3 to 5 minutes more, until the internal temperature reaches 120 °F for medium-rare or 130 °F for medium, depending on what you prefer. Let the meat rest for 5 to 10 minutes before slicing and serving with the caramelized mushrooms and shallot.
Serves 4
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