Charred Steak With Mushroom Vinaigrette

• 1 tablespoon extra virgin olive oil
• 1 12 lbs mushrooms (assorted such as cremini, shiitake, portobello, cut into bite-sized pieces)
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 4 (8 ounce) boneless rib eye steaks, 1-inch thick
• 2 garlic cloves, finely chopped
• 12 cup sherry wine vinegar
• 2 tablespoons cold unsalted butter, cut up
• 12 teaspoon honey
• 14 cup chives, snipped

1. Heat 2 large cast-iron skillets over medium-high heat until hot, about 5 minutes.
2. While the skillets heat, in a large saute pan, heat oil over medium heat.
3. Add mushrooms and cook until light brown and liquid evaporates, stirring frequently, about 4 minutes.
4. Season with 1/2 t of the salt and 1/4 t of the pepper and set pan aside.
5. Sprinkle steaks with the remaining salt and pepper.
6. Place 2 steaks in each skillet.
7. Cook until charred and rare, about 2 minutes per side.
8. Remove to a platter to rest 5 minutes.
9. Return pan with mushrooms to medium-high heat and cook, stirring, until hot.
10. Reduce heat to medium and stir in garlic.
11. Cook 1 minute.
12. Add vinegar, butter and honey.
13. Cook, stirring constantly, until butter just melts and mixture is creamy.
14. Stir in chives and spoon on top of steaks.

extra virgin olive oil, mushrooms, salt, ground black pepper, garlic, sherry wine vinegar, cold unsalted butter, honey, chives

Taken from www.food.com/recipe/charred-steak-with-mushroom-vinaigrette-288692 (may not work)