Rib Eye Mushroom Marsala

Here is a rich dish to win someone's heart with.
1 bone-in ribeye steak, about 1-1/4 lb
12 oz fresh button mushrooms, sliced
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 Tbsp butter
1/4 cup Marsala wine
1/4 cup beef broth
1/2 cup heavy cream

Melt the butter in the oil in a large skillet. Heat to shimmering and then add the mushrooms. Cook over high heat until the mushrooms release what water they will and brown up nicely. Remove from skillet and set aside.

Heat a dash of canola oil in the skillet until almost smoking. Add the steak and sear on one side for about 3-5 minutes. Salt and pepper the steak to taste and flip the steak.

Cook another 2-3 minutes, until outside is nicely browned but still medium rare inside.

Remove the steak to a plate and cover to rest and keep warm. Add the shallot to the skillet with a tablespoon butter. Cook for about 2-3 minutes until the shallot is softened. Add the marsala wine and then bring to a gentle boil to allow the alcohol to cook off.

Add the cream and allow the sauce to thicken. Stir in the mushrooms into the sauce and adjust seasoning with salt and pepper to taste.

Slice the steak on a bias and serve with the mushroom Marsala sauce.  Serve 2.

Cook's Note:  The ribeye steak is the prime rib of the beef in steak form - I think the best steak there is.

Others might prefer the NY Strip, slightly less fatty, but also very, very good.  You could use whatever is your favorite steak for this dish, just be sure not to overcook, and to allow the steak to rest a few minutes before slicing.