Anniversary Skillet Steaks with Blue Cheese Butter and Garlic Parmesan Mushrooms
Makes 2 servings
Ingredients
2Ribeye Steakswe used boneless
Salt and black pepperto taste
Olive oil
For the Blue Cheese Butter:
4tbspbuttersoftened
4tbspblue cheese crumbles
1tbspparsley
For the Garlic Mushrooms:
8ozpackage mushroomscleaned (about 10-12)
1/4cupbuttermelted
3clovesgarlicpressed or finely diced
1tbspthyme
1 1/2tbsplemon juice
2tbspParmesan cheesegrated
1/4cuppanko breadcrumbs
salt and pepperto taste
Instructions
Season both sides of each steak with salt and fresh ground pepper.
Heat large, heavy cast iron skillet over medium heat. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
Place each steak into the skillet and cook over the medium heat for 3-4 minutes. Flip and cook the other side of the steak for about 3 minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.
Remove from heat and allow to rest on a plate for about five minutes before topping with butter and serving.
For the blue cheese butter:
Cream together butter, blue cheese cheese, and parsley.
Place is a small bowl and chill in the fridge until the steaks are ready.
Place one good sized scoop of butter onto the top of each steak and allow to melt over the sides.
For the garlic mushrooms:
Preheat oven to 400 degrees.
Place mushrooms, stem side up, in a baking dish.
Mix together the butter, garlic, thyme, lemon juice and seasoning.
In a separate bowl mix breadcrumbs and Parmesan.
Spoon a little garlic butter on to each mushroom, then lightly press the cheesy breadcrumbs on top.
Bake for 10 minutes, until softened and crumb topping is golden.
Serve warm with the steak.
Notes
Steak recipe adapted from http://addapinch.comMushroom recipe adapted from http://cocinandoconalena.blogspot.com