I’ve got to get some red meat in me (go ahead, punchline here) I wrote this recipe in 2017 with large, hairy, sweaty, beastly carnivores in mind.
Steak with Red Wine Mushroom Sauce
4 Steaks (Sirloin, Ribeye or Strip. 10-12 ounces each)
1/2 to 1 stick butter
1 pound of your favorite mushrooms.
4 cloves minced garlic
4 whole sliced green onions
1 1/2 cup red wine: Burgundy, Merlot, Cab, Zin or Pinot
Kosher Salt and fresh ground pepper, to taste
2 Teaspoons garlic powder
1 Tablespoon butter per steak
Fresh Parsley, minced
Season the steaks with Kosher salt, fresh ground black pepper and garlic powder and let come to room temperature.
In a large cast iron skillet, fry steaks over high heat in two batches until medium-rare (4-5 minutes per side to 120-125 degrees) Flip the steak only once to get a nice dark crust.
Once flipped, place a tablespoon of butter on top of the steak and continue cooking until medium-rare.
Remove the cooked steaks to a large platter and tent with foil
In the same skillet, melt more butter over high heat.
Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden.
Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half.
At the end, add another tablespoon of butter and stir into sauce.
Add parsley and stir together. Splash in a little more wine if needed.