Pan-Seared Steak With Mushroom-Merlot Sauce

Ingredients

• 2 (10 ounce)  rib eye steaks, 10-ounces each
• salt, to taste
• 2 teaspoons pepper, coarsely-ground
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter, chilled
• 6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
• 1 shallot, thinly sliced
• 3/4 cup merlot
• 1 tablespoon fresh thyme, chopped

Directions

1. 1

   Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.

2. 2

   Heat oil in heavy medium skillet over medium-high heat.

3. 3

   Add steaks; cook to desired doneness, about 3 minutes per side for medium.

4. 4

   Transfer steaks to 2 plates (do not clean skillet).

5. 5

   Add 1 tablespoon butter to pan.

6. 6

   Add mushrooms and shallot; sauté 2 minutes.

7. 7

   Add wine and thyme and boil until wine is reduced by half, about 2 minutes.

8. 8

   Remove from heat.

9. 9

   Whisk in 2 tablespoons butter, 1 tablespoon at a time.

10. 10

    Season sauce with salt and pepper.

11. 11

    Pour over steaks.