Garlic-Mushroom Ribeyes
- 4 beef ribeye steaks (1 inch thick and 8 ounces each)
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 4 tablespoons butter, divided
- 4 to 8 garlic cloves, peeled and sliced
- 1 pound sliced fresh mushrooms
- 3 tablespoons beef broth
- Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm.
- In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.
beef ribeye, pepper, salt, butter, garlic, mushrooms, beef broth
Taken from www.tasteofhome.com/recipes/garlic-mushroom-ribeyes/ (may not work)