Rib Eye Steaks With Mixed Mushroom Saute
|Rib eye steaks||32 Ounce|
|Cracked black peppercorns||To Taste|
|Dried rosemary||1 Tablespoon|
|Olive oil||3 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried rosemary||3⁄4 Teaspoon|
|Oyster mushrooms||5 Ounce, trimmed|
|Shiitake mushrooms||5 Ounce, stems trimmed|
|Balsamic wine vinegar/Red wine vinegar||2 1⁄2 Tablespoon|
|Canned beef broth||1⁄4 Cup (4 tbs)|
Place steaks on plate.
Press peppercorns and rosemary onto both sides.
Heat 2 tablespoons olive oil in heavy medium skillet over medium high heat.
Add garlic and 3/4 teaspoon rosemary and saute 30 seconds.
Add all mushrooms and saute until beginning to soften, about 2 minutes.
Add 1/2 tablespoon vinegar and stir to coat.
Season mushrooms to taste with salt and pepper.
Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat.
Sprinkle steaks with salt.
Add to skillet and cook 2 minutes per side to brown.
Reduce heat to medium high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare.
Transfer to plates.
Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute.
Pour over steaks.
Top with mushrooms and serve.