Ribeye Steaks with Shiraz Morel Sauce

 Mmm this sauce is outstanding. 10/10, absolutely will make again. And get better ribeyes next time.

Made on 6 Dec 2020

Link to original recipe: http://blackgirlchefswhites.com/ribeye-steak-with-morel-mushroom-red-wine-sauce/

• 2 boneless ribeye steak
• 2 tablespoons extra virgin olive oil
• 1 pound fresh morel mushrooms, sliced (used 1 oz. dried, reconstituted, perfect amount)
• 1 large shallot, minced
• 6 fresh thyme sprigs (might not have been quite this much)
• 1 cup red wine (Australian Shiraz)
• 1 1/2 cups low sodium chicken broth (didn't measure, just put in most of can)
• 2-3 tablespoons cold butter, cut into small pieces (used salted butter, 2 T.)
• to taste sea salt
• to taste freshly ground black pepper

Season your steaks with a little sea salt and pepper. Cook your ribeye steaks until medium rare. You can grill, broil or saute them. Let the steak rest while you make the morel mushroom sauce.Heat a large skillet over medium high heat. Add the olive oil.Saute the mushroom, shallots and thyme sprigs until the mushrooms soften, about 4-5 minutes.Add the red wine, increase the heat to high. Bring the wine to a boil. Let the wine reduce by about 3/4.
Add the chicken broth. Bring the broth to a boil and reduce the liquid until it is slightly thickened, about 5 minutes.Remove the pan from the heat. Strip the thyme leaves from the branches, and throw out the branch. *I had already stripped them in first step, and will do same next time)

One piece at a time, stir in the cold butter until emulsified into the sauce. The butter will thicken the sauce slightly. Season the finished sauce with sea salt and pepper to taste.Slice your steaks thinly and place onto a platter. Pour the morel mushroom sauce over the length of the steak.
Serve immediately.