Grilled Rib Eye with Mushroom-Cabernet Sauce

Generously season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.

Preheat a grill pan over medium-high heat until just smoking. Brush the pan with olive oil. Place the steaks on the pan and cook, turning once, until nicely grill-marked, about 6 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a platter, cover loosely with aluminum foil and let rest for 10 minutes.

In a sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer to a bowl. Add the shallot and demi-glace to the pan and cook, stirring constantly, until the shallot begins to soften, about 1 minute. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and simmer until slightly thickened, 4 to 6 minutes. Return the mushrooms to the pan and stir until warmed through.

Remove the pan from the heat and stir in the butter. Transfer the steaks to individual plates and top with the mushroom sauce. Serve immediately. Serves 2 to 4.

Williams-Sonoma Kitchen