Ingredients
4 beef ribeye steaks (1 inch thick and 8 ounces each)1/4 teaspoon pepper1/8 teaspoon salt4 tablespoons butter, divided4 to 8 garlic cloves, peeled and sliced1 pound sliced fresh mushrooms3 tablespoons beef broth
Preparation
Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.
In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.
