Succulent Ribeye Steak With Mushroom Marsala Sauce

• 2 aged rib eye steaks about 1 inch thick, about 1/2 pound each
• 1 cup mix of sliced button mushroom and chanterelle mushrooms
• 1 clove of garlic
• 1 teaspoon mix of chopped thyme and rosemary
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2-3 tablespoons duck fat (or olive oil)
• 3/4 cup dry marsala wine
• 1 tablespoon aged balsamic vinegar
• 3-4 tablespoons heavy cream
• 1 tablespoon chopped parsley
• 2 pinches coarse salt and coarse pepper

1. Take the steaks out of the fridge about an hour before cooking them. Salt and pepper them abundantly on both sides and press the salt and pepper into the meat a bit.
2. In a skillet put a tablespoon of olive oil and butter and melt on high heat until the butter foams. Add the mushrooms, thyme and rosemary and a bit of salt. Cook on high heat mixing from time to time (but not too much, so they get the chance to brown), about 10 minutes. Add the garlic and pepper and satue for one more minute. Remove from the heat and set a side.
3. Warm the oven to 360 degrees, put in a baking sheet to warm as well.
4. Warm very well on high heat a heavy oven and stove proof skillet. Add the duck fat and melt. rnAdd the stakes and saute on very high heat for 3 minutes on each side until dark brown and caramelized.
5. Transfer the steaks to the warm baking sheet in the oven. Cook for 7-10 minutes depending on how done you like it (this is to about medium). Take them out and let them rest for 5 minutes.
6. While the steaks in the oven, make the sauce in the same skillet you used for the steaks: deglaze the pan with the wine, cook for 3 minutes to reduce and cook out the alcohol. Add salt and pepper and vinegar. Cook for 2 more minutes. Add the mushroom mixture and cream and cook for a minute. Take off the heat and add the parsley to freshen the sauce. Taste for salt and pepper.
7. Put the stake on warm plate and spoon the sauce on top.
8. Best served with creamy mascarpone polenta.

aged, button mushroom, clove of garlic, thyme, olive oil, butter, duck fat, marsala wine, aged balsamic vinegar, heavy cream, parsley, salt

Taken from food52.com/recipes/1996-succulent-ribeye-steak-with-mushroom-marsala-sauce (may not work)