Buttered steak and salad for dinner

Rib Eyes spread with butter

Two 1 inch thick boneless rib eye fillet {petet} steaks
4 tablespoons) unsalted butter
1 large clove of garlic, grated
½ teaspoon dried thyme

Mushroom sauce
4 ounce can sliced ​​mushrooms, drained
¼ cup of red wine
Coarse black pepper to taste


Heat a medium sized skillet over high heat.
Salt each rib eye on one side. Place in the pan, salt side down, and sauté until brown, about 3 minutes. Salt the top of the rib eyes and flip. Cook until brown on the back, about 3 more minutes.

Put the butter in the pan and let it foam. Add the garlic and thyme and brush the steaks with butter. Cook, turning after 2 minutes and continuing to baste until desired internal temperature is reached, about 2 more minutes for Medium Rare.
Place steaks on a platter and cover lightly with foil.

Add the mushrooms and wine to the pan and simmer over low heat for about 5 minutes. Add pepper and pour over the stacks to serve.

Green salad with dried cranberries and nuts

4 cups shredded romaine lettuce
1 tomato, diced
¼ red onion, diced
¼ cup crumbled blue cheese
½ cup dried cranberries
½ cup toasted walnuts
1 cup croutons

¼ cup raspberry vinegar
1 tbsp honey
1 teaspoon dried Italian seasoning
¼ teaspoon salt
1 garlic clove, grated
½ cup avocado oil

Prepare the dressing in a glass, shake well and set aside.
Arrange the salad ingredients in a salad bowl and drizzle with some dressing. Stir until well combined and serve with the steaks.

Posted by Jovina Coughlin in Beef, Healthy Italian Cooking, Mushrooms, Salad, Salad Dressing, Wine Sauce

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