Emeril's Wild Mushroom and Onion Steaks

Ingredients

• 4 (10 ounce)  boneless rib-eye steaks, about 1 inch thick

• salt & freshly ground black pepper
• 1/4 cup olive oil
• 6 cups sliced assorted fresh wild mushrooms (shiitakes, chanttrelles, oyster or black trumpet)
• 2 cups sliced onions
• 2 tablespoons minced garlic
• 8 tablespoons unsalted butter, cut into cubes

Directions

1. 1

   Using your hand, pound the steaks once or twice.

2. 2

   Season with salt and pepper.

3. 3

   Heat the olive oil in a large saute pan.

4. 4

   When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.

5. 5

   Add the mushrooms, onions and garlic and saute for 1 minute.

6. 6

   Season with salt and pepper.

7. 7

   Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.

8. 8

   Remove the skillet from the heat.

9. 9

   To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.