Rib Eye with Wild Mushroom Ragout

Ingredients:

For the mushroom ragoût
8 ounces fresh shiitake mushrooms
8 ounces fresh cremini mushrooms
4 ounces fresh porcini mushrooms
2–2½ Tbsp salted butter
2 Tbsp extra-virgin olive oil
1 shallot, finely minced
1 Tbsp finely minced garlic
Salt & freshly ground black pepper, to taste
2 Tbsp finely chopped fresh flat-leaf parsley leaves

For the steaks
4 rib-eye steaks, cut 1½ inches thick (each about 8 ounces), at room temperature
Coarsely ground black pepper, to taste
Sea salt, to taste

Method:

1. Prepare the Mushroom Ragoût: Wipe the mushroom caps clean with a damp paper towel, or clean them with a mushroom brush. Cut off the stems and reserve them for another use. Quarter the mushroom caps and set them aside.
2. Melt the butter in the oil in a large nonstick skillet over medium-low heat. Add the mushrooms, raise the heat to medium, and cook, stirring, until they are lightly colored and cooked through, 5 to 7 minutes. (You raise the heat so the mushrooms will cook through without releasing too much liquid.) Then add the shallot and garlic and cook, tossing, for 2 minutes. Season the mixture with salt and pepper, and toss with the parsley. Set it aside, covered loosely with aluminum foil.
3. Preheat a barbecue grill or the broiler to high. Lightly oil the grill grate or the rack in a broiler pan.
4. Prepare the steaks: Sprinkle the steaks well with pepper, and place them on the grate or in the pan. Grill or broil until the steaks are well crusted on the first side, about 3 minutes for rare meat, 4 minutes for medium rare. Turn the steaks over, sprinkle the grilled side with salt, and grill for 3 or 4 minutes for rare meat (125°F on an instant-read thermometer), 5 to 6 for medium-rare (135° to 140°F).
5. Transfer the steaks to a cutting board and sprinkle the second side with salt. Let them rest for 5 minutes for the juices to settle.
6. Carve the steaks into ½-inch-thick slices, and divide them among four dinner plates. Top with the Mushroom Ragoût, and serve immediately.