Cowboy Steak with Sauteed Chanterelle Mushrooms
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.