Ribeye Steak with Black Trumpet Mushrooms and Blue Cheese
2 thick ribeye steaks, preferably grass-fed and bone-in
— Kosher salt — Black pepper in a mill — Porcini powder, optional
4 tablespoons butter
4 ounces, approximately, black trumpet mushrooms
2 generous handfuls of fresh small-leafed arugula or young spinach
2 ounces blue cheese, crumbled
½ cup red wine (such as Pedroncelli Merlot or Cabernet Sauvignon)
Set the steaks on a clean work surface, season all over with salt and pepper. If using porcini powder, sprinkle it over the steaks. Cover lightly and set aside.
Set a heavy cast iron skillet over medium heat, add 2 tablespoons of butter and, when it is melted, add the mushrooms. Sauté until the mushrooms relax and then soften. Season with salt and pepper and tip into a small dish. Cover and keep warm.
Set two plates near the stove and put a mound of greens on each one.
Return the skillet to the heat, increase to high and let the pan get very hot. Add the steaks and cook on one side for 3 to 4 minutes; turn and cook for 3 to 4 minutes more. Do not overcook.
Transfer the steaks to the plates, draping them over the greens. Scatter blue cheese on top and add the mushrooms.
Working quickly, return the pan to the heat, add the wine and swirl the pan to deglaze it. Let the wine simmer until it is reduced by at least half. Add the butter, tip and swirl the pan until it melts, and then pour over the steaks.
Enjoy right away.