Ribeye Steak with Garlic-Mushroom Sauce

My Aunt sent me this recipe via email, and I finally made it last night. According to J, it was "excellent!" and he is never so enthusiastic about food! The ribeye steaks are extremely tender - don't skimp out on your cut of steak. Go ribeye or go home. My Aunt's recommendation: "From someone who's made the recipe many times - take the sauce off the heat as soon as it turns syrupy.  If you don't, it will disappear!" Source of recipe: Unknown.

Among beef-eaters in South Louisiana, rib-eye reigns as the “king of steaks”. Well-marbled beef is cut into slabs 1½ to 2-inches thick. Grill, broil or pan-grill to individual perfection. Pan-grilling is a favored method of cooking meats in Cajun-Creole country. This is probably due, in part, to the fact that we do wonderful things with the browned bits of meat glaze left in the bottom of the pan. Here two Cajun-Creole favorites, mushrooms and garlic, are added. The whole garlic cloves acquire a mild, nut-like taste during cooking that gives a delightful flavor bonus. Serve steaks with a green salad and potatoes for a sample of Cajun-Creole Saturday-night supper fare.

4 x 15-oz beef rib-eye steaks, cut about 1 inch thick

Salt to taste

Freshly ground pepper

1 Tbsp. unsalted butter

3 Tbsp. vegetable oil

Garlic-Mushroom Sauce, see below

Garlic-Mushroom Sauce:

1 lb. small button mushrooms

2 tsp. Worcestershire sauce

6 Tbsp. unsalted butter

½ c. Burgundy wine

16 medium garlic cloves, peeled

2 c. brown veal stock or beef broth

Salt to taste

½ tsp. freshly ground pepper

Pat steaks dry on paper towels; season both sides with salt and pepper. In a heavy 12-inch skillet over medium-high heat, heat butter and vegetable oil. When oil mixture is very hot, add 2 steaks; cook to desired degree of doneness. Using tongs, turn steaks every minute during cooking. For rare steaks, cook a total of 5 to 6 minutes. For medium steaks, cook 7 to 8 minutes. For well-done steaks, cook 9 to 10 minutes. Repeat with 2 remaining steaks; keep warm. Prepare sauce. Spoon sauce over steaks. Serve hot. Makes 4 servings.

To prepare Garlic-Mushroom Sauce, using a damp paper towel, wipe mushrooms; set aside. Working quickly, place skillet over medium-high heat and melt butter in skillet. Add mushrooms, garlic, salt, pepper and Worcestershire sauce; stir to blend. Sauté, tossing mushrooms and garlic constantly, until well browned, about 4 minutes. Add wine; swirl pan. Scrape up browned bits from bottom. Cook, stirring quickly, until wine is reduced to a glaze, about 5 minutes. Stir in stock; reduce to a glaze, about 10 minutes.

Cream of Mushroom Soup

This is a mushroom soup recipe that even I like. It is so earthy and rich in flavour. I got the idea from Chef Michael Smith on the Food Network show, Chef at Home. This recipe, in the style of Mr. Smith, is all about taste. You don't need to measure to get the flavour you want - just taste it as you go!

Melt about 2 Tbsp. butter in a large skillet over medium heat. Saute a variety of mushrooms (oyster, portobello, crimini, etc.) in the butter until golden. The more mushrooms you have crowding the pan, the less likely they will brown properly. You can saute the mushrooms in two batches if need be. Add a few Tbsp. white wine (red is OK too, it just tastes stronger) and reduce for a couple of minutes. Add 1 - 2 c. strong beef broth (depends on how much soup you would like to make). Add fresh grated garlic, salt, and pepper to taste. Chop about 1/8 c. fresh thyme and add to soup. Add more wine to taste, if desired. Simmer until flavours meld and mellow, about 10 minutes.

When soup is at your desired flavour and temperature, add a spash or two of heavy whipping cream (or table cream), until your desired colour and thickness is reached. Remove skillet from the heat and let the soup thicken slightly. Serve hot, with fresh garlic-rubbed toast.