Ingredients:

  • Two 10–12 oz Ribeye Steaks (1.25 inch thickness)
  • 2 tablespoons Rapeseed, Vegetable, or Avocado Oil
  • 1 tablespoon Flaky Sea Salt (e.g., Maldon)
  • 1 teaspoon Freshly Cracked Black Pepper
  • 6 tablespoons Unsalted Butter, divided
  • 1 medium Shallot, finely diced
  • 2 cloves Garlic, minced
  • 8 oz Mixed Mushrooms (e.g., Chestnut, Cremini), sliced
  • 4 Fresh Thyme Sprigs
  • 1/4 cup Dry Red Wine or Brandy
  • 1/2 cup Good Quality Beef Stock, warmed
  • 1/4 cup Double Cream (Heavy Cream), optional
  • 1 tablespoon Cold Unsalted Butter, diced (for finishing)

Instructions:

  1. Pat the steaks very dry with kitchen roll. Season liberally and evenly on all sides with sea salt and pepper. Don't be shy—this forms the crust.
  2. Achieve Room Temperature: Let the seasoned steaks rest on a wire rack at room temperature for at least 30 minutes. This is crucial for even cooking.
  3. Heat the Pan: Place a heavy-bottomed skillet over high heat. Add the high-smoke point oil. Heat until the oil is shimmering and just beginning to smoke.
  4. Sear: Carefully place the steaks in the hot pan (they should sizzle immediately). Do not move them for 3–4 minutes to develop a deep, dark crust.
  5. Flip and Baste (Arrosage): Flip the steaks. Reduce the heat to medium-low. Add 4 tablespoons of the unsalted butter and the thyme sprigs to the pan. Continuously baste the melted, foaming butter and herbs over the steaks for 3–4 minutes, until the desired internal temperature is reached (remove 5–10°F below target temperature).
  6. Rest: Transfer the steaks to a clean cutting board or plate. Tent loosely with foil and rest for 10 minutes. (The internal temperature will continue to rise during this time.)
  7. Sauté Aromatics: Drain off all but about 1 tablespoon of the fat from the searing pan. Reduce the heat to medium. Add the remaining 2 tablespoons of butter. Sauté the diced shallots for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  8. Cook Mushrooms: Increase the heat slightly. Add the sliced mushrooms to the pan, along with the cooked thyme sprigs. Cook until all moisture has evaporated and the mushrooms are deeply browned and caramelized (5–7 minutes).
  9. Deglaze: Pour in the red wine or brandy. Bring to a simmer, scraping up all the caramelized brown bits (fond) from the bottom of the pan. Reduce the liquid by half.
  10. Reduce Stock: Add the warm beef stock. Bring the sauce back to a simmer and reduce the liquid slightly until it coats the back of a spoon lightly.
  11. Finish and Gloss: Reduce the heat to low. Stir in the double cream (if using). Remove the pan from the heat. Whisk in the 1 tablespoon of cold, diced finishing butter, one piece at a time, to emulsify the sauce and create a glossy sheen. Season the sauce with salt and pepper to taste.
  12. Slice the rested steak against the grain. Spoon a generous amount of the warm mushroom sauce over the sliced steak. Serve immediately.