- 2 Ribeye Steaks
- 2-3 tablespoons duck fat or grapeseed oil
- salt & pepper
- 3 cups diced mushrooms (cremini, oyster, white, portobello, etc.)
- 3 cloves garlic, thinly sliced or minced
- 2-3 tablespoons chopped parsley, for garnish (optional)
- 1/4 cup red wine (optional)
Prepare the steaks
Bring steaks to room temperature about 30 minutes before you plan to cook them. Remove from packages and pat dry. Season generously with salt & pepper.
Heat your pan
Heat a cast iron pan for 5-6 minutes until hot. Add a very small amount of duck fat or oil, just enough to moisten the pan.
Add steaks — pan should sizzle when you put them in. Don’t touch steaks for 4-5 minutes, until they release easily from the pan. Flip steaks and cook the other side, 3-4 minutes.
Check temperature
Use a thermometer to check the internal temperature, or touch steaks to test for doneness. For rare steaks, cook to 110F (temperature will continue to rise after they are off the heat). If steaks are nearly done, build more flavor by searing the edges: prop them up on their edges to sear the vertical edge of the steak (adds more flavor without overcooking the steak).
Remove steaks from heat, cover loosely with tin foil and let rest, 10-15 minutes, while you cook the mushrooms.
Make the mushrooms
Add diced mushrooms to the pan in which you cooked the steaks. You shouldn’t need to add much oil, if any; the heat in the pan will release liquid in the mushrooms — as it starts to release, use the moisture to scrape up any browned bits on the bottom of the pan. This prevents burning, and also adds good flavor to the mushrooms. If you like, add a splash of red wine (up to 1/4 cup) to help deglaze the pan.
Continue to cook, stirring occasionally, until mushrooms have reduced in size and they’re starting to turn brown, and most of the liquid is gone. Add garlic and cook 1-2 minutes more, until garlic is fragrant.
To serve
Slice steaks across the grain. Serve with mushrooms and a garnish of parsley.
