SUNDAY RIB-EYE STEAKS WITH BLUE CHEESE BUTTER, MUSHROOMS AND SHERRY

Sunday Rib-Eye Steaks with Blue Cheese Butter, Mushrooms and Sherry image

Provided by Richard Blais

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

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4 boneless rib-eye steaks (each about 1 1/2 inches thick)
Kosher salt and freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
Neutral oil
1 sprig rosemary
2 cloves garlic
2 tablespoons unsalted butter
Neutral oil
1 pound small button mushrooms
1/4 cup cooking sherry
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
3 tablespoons blue cheese, at room temperature
2 teaspoons chopped flat-leaf parsley

Steps:

Season the steaks with salt and pepper, then sprinkle with the onion powder and garlic powder.
Heat a large skillet over high heat. Coat with a little oil, then add the steaks and cook on each side for 4 minutes or until seared. After the second flip, add the 2 tablespoons butter, the rosemary and garlic. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks for 2 more minutes. Flip the steaks and baste again for 2 minutes. Remove the steaks from the skillet and let rest on a platter.
Meanwhile, cook the mushrooms: Heat a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden, 4 to 5 minutes. Remove the skillet from the heat, add the sherry, then return to the heat and cook, scraping any browned bits from the bottom with a wooden spoon. Add the butter, swirl the skillet to coat, then season with salt and pepper. Set aside and keep warm.
For the blue cheese butter: Mash the butter, blue cheese and parsley together with a fork in a small bowl until combined. Use right away or refrigerate for up to 2 weeks. Alternatively, you can fill small cookie cutters with the blue cheese butter and refrigerate until firm enough to unmold and take on a decorative shape. A leaf-shaped cutter would be pretty.
Serve the mushrooms directly on top of the steaks. Or slice the steaks and serve the mushrooms in a side dish. Top each steak with a pat of the blue cheese butter, if desired.