WILD MUSHROOM SMOTHERED STEAKS

Ingredients

• 4 boneless rib eye steaks, each 1 inch thick (10 ounces each)
• 5 teaspoons Emeril's Original Essence
• 1/4 cup olive oil
• 8 cups sliced assorted fresh wild mushrooms, such as shiitakes, chanterelles, oysters, or black trumpet mushrooms
• 1/2 cup chopped onions
• 1/2 cup chopped green onions
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 6 turns freshly ground black pepper
• 8 tablespoons (1 stick) unsalted butter, cut up

Instructions

Sprinkle each steak all over with 1 teaspoon of the Essence. Pound in once or twice with the side of a heavy knife or the palm of your hand.
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Heat the oil in a large skillet over high heat. When the oil is very hot, add the steaks and sear them on the first side for about 4 minutes. Turn the steaks and sear the second side for 2 minutes. Add the mushrooms, onions, green onions, garlic, salt, pepper, and the remaining 1 teaspoon Essence and cook for 2 minutes.
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Turn the steaks back to the first side, dot with the butter pats, cover the skillet, and cook for 1 minute. Remove from the heat.
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To serve, place 1 steak on each of 4 plates and cover each with 3/4 cup mushrooms and their juices.
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Yield: 4 main-course servings

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