Rib Eye with Garlic Parsley topped with sautéed mushrooms.
Seasoning- Italian seasoning, S&P, rub it in and let sit for half hour on the counter so steak is not cold when you put it in the skillet.
Cast iron grill over medium to hi heat
- melt grape seed oil and non salted butter
Sauté Mushrooms until soft (about 5 minutes). Remove from skillet and place in a bowl off to the side.
- I like my steak medium, I cooked on each side for about four minutes.
Garlic Parsley butter
- in a bowl take about 2tbsp butter, one pressed late garlic clove and as much chopped parsley as you like and mix together.
Remove steak to a room temp plate and let sit for seven minutes (keep skillet hot)
Then place steak back on skillet just long enough to heat both sides and scoop garlic Parsley butter onto each side and let melt and serve.
Put sautéed mushrooms back in skillet to reheat and too the steak.
Great with a spiced Zin or bold Petit Syrah