Ingredients:
4 boneless rib-eye steaks ( 1 inch thick)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 -8 garlic cloves, peeled and sliced
1 lb fresh mushrooms, sliced
3 tablespoons beef broth
Directions:
Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tablespoon butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145*; medium, 160*; well done, 170*) Remove and keep warm.
In the same skillet, cook the garlic in 1 tablespoon butter for 2 minutes. Remove garlic and set aside. Add mushrooms and remaining butter to skillet; saute for 5 minutes. Stir in broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve over steaks.
Servings: 4
Time preparation: 0 min.
Time total: 30 min.