Ingredients

  • 1 tsp kosher salt
  • 3 rib-eye steaks
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 pint mushrooms
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp lemon juice
  • 1/3 cup shredded mozzarella cheese
  • 1 tbsp butter

Ready In 165 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Sprinkle about 1 tsp of kosher salt on the steaks a couple hours before cooking and wrap them in parchment paper.
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Step 2

  • Place them in the fridge for about 2 hours. This will pull excess moisture from the meat. Take the steaks out of the fridge and remove paper. Pat dry.
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  • Length: 120 minutes

Step 3

  • Mix all dry spices together.
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Step 4

  • Sprinkle lightly on each side of steaks (use about half of the dry mixture) .
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Step 5

  • Let set at room temperature for 20 minutes.While you are waiting, take some whole mushrooms, sprinkle with olive oil, and place in a preheated oven for those 20 minutes. On minute 10, season with salt and pepper, just a light sprinkle.
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  • EQUIPMENT:
  • Length: 40 minutes

Step 6

  • Remove after the 20 minutes are up.Now heat your oven to 375 degrees and heat up your cast iron skillet on medium-high heat.
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  • Length: 20 minutes

Step 7

  • Sprinkle remaining dry seasonings on steaks evenly. Sear each side of the steaks for two minutes per side.
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  • Length: 2 minutes

Step 8

  • Place steaks in the oven.
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Step 9

  • Let cook in oven for 2 minutes, then turn oven off.
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  • Length: 2 minutes

Step 10

  • Let steaks cook another 6 to 8 minutes.Take steaks out and let rest. While they are resting, take pan you seared the steaks in and turn on medium heat.
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  • Length: 6 minutes

Step 11

  • Add 1 cup heavy cream, 1 tsp salt and pepper, and 1 tsp lemon juice.
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Step 12

  • Add 1/3 cup mozzarella cheese. When all incorporated place 1 tbsp butter and turn heat off.
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Step 13

  • Mix until butter has melted. Plate steak and place mushrooms on top, then top with cream sauce.
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Step 14

  • Serve.