Pan-Seared Steak With Mushroom-Merlot Sauce - cooking recipe

Ingredients

2 (10 ounce) rib eye steaks, 10-ounces each
salt, to taste
2 teaspoons pepper, coarsely-ground
2 tablespoons vegetable oil
3 tablespoons unsalted butter, chilled
6 ounces shiitake mushrooms, stemmed, cut into 1/2-inch pieces
1 shallot, thinly sliced
3/4 cup merlot
1 tablespoon fresh thyme, chopped

Preparation

Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere.
Heat oil in heavy medium skillet over medium-high heat.
Add steaks; cook to desired doneness, about 3 minutes per side for medium.
Transfer steaks to 2 plates (do not clean skillet).
Add 1 tablespoon butter to pan.
Add mushrooms and shallot; saute 2 minutes.
Add wine and thyme and boil until wine is reduced by half, about 2 minutes.
Remove from heat.
Whisk in 2 tablespoons butter, 1 tablespoon at a time.
Season sauce with salt and pepper.
Pour over steaks.