Butter-Basted Wagyu Ribeye Steak With Mushrooms And Red Wine Sauce Recipe

How To Prepare Butter-Basted Wagyu Ribeye Steak With Mushrooms And Red Wine Sauce?

Ingredients:

• 2 Australian Wagyu Ribeye Steaks

• Kosher salt, freshly ground pepper

• 2 tablespoons Canola or vegetable oil

• 3 tablespoons unsalted butter

• 2-3 sprigs thyme (and couple more for garnish)

• 2 garlic cloves, unpeeled & crushed

• 8 oz. mushrooms, sliced

• ¼ cup red wine

• a splash of heavy cream

Instructions:

1. Dry the room-temp steak and season it generously with kosher salt.
2. Heat a large skillet over medium-high heat. Add canola oil, once the oil is hot, carefully place the steak in the pan. Cook the first side for about 2 minutes, until you get the golden brown crust.
3. Turn the steak & cook the other side for about another 2 minutes.
4. Add crushed garlic, thyme & butter.
5. Tilt pan toward you so that butter pools on one side, & use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling & is beginning to brown, about 1 minute. Transfer meat to a cutting board & let rest 5-10 minutes. Note: Depending on thickness for medium-rare, your steak should reach an internal temperature of 125°–130°. Keep in mind, the meat will continue cooking while resting.
6. Discard the thyme & garlic. Add the mushrooms. Cook them in the pan sauce.
7. Add the red wine & a splash of heavy cream. Taste & see if it needs more salt and pepper.
8. Spoon the mushrooms & red wine sauce over the Wagyu Ribeye.
9. Serve with your favourite selection of side dishes.