Back to Recipe List
Cowboy Steak with Sauteed Chanterelle Mushrooms

Cowboy Steak with Sauteed Chanterelle Mushrooms

10 min
20 min

2 (2 pound) cowboy cut bone-in ribeye steaks

1 teaspoon black pepper

2 Tablespoons organic olive oil

1/4 cup minced shallots

1/4 cup dry white wine

2 teaspoons minced garlic

8 ounces chanterelle mushrooms, cut into large pieces

1/2 teaspoon black pepper

1/4 teaspoon salt

2 teaspoons fresh minced thyme

4 Tablespoons cold butter cut into small pieces


Preheat the grill to 450°F.

Remove the steaks from the fridge, pat dry with a paper towel and season both sides of the steaks with 1 teaspoon of black pepper.

Place the steaks directly onto the grill and cook for 5 minutes per side for medium rare or longer for your desired doneness.

Remove the steaks from the grill to a plate to rest before serving.

Add the olive oil to a saute pan over medium high heat, add the shallots and mushrooms and cook for 3-4 minutes.

Add the wine and garlic and cook until all the liquid is reduced, 2 minutes. Add the salt, pepper and thyme and cook for 30 seconds more.

Remove the pan from the heat add the butter and stir until combined. Serve with the cowboy steaks.