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

Whether it's Sunday night or date night, this dish is sure to impress. Chef Richard Blais teaches us how to cook restaurant-quality steaks at home. We'll learn the chef trick of basting steaks with butter, plus two accompaniments that take this meal to the next level: mushrooms deglazed with sherry, and a super savory blue cheese butter to finish the steaks.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Steaks:

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

Mushrooms:

Neutral oil

1 pound small button mushrooms

1/4 cup cooking sherry

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

Blue Cheese Butter (optional):

1 stick (8 tablespoons) unsalted butter, at room temperature

3 tablespoons blue cheese, at room temperature

2 teaspoons chopped flat-leaf parsley

Directions

  1. Season the steaks with salt and pepper, then sprinkle with the onion powder and garlic powder.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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