Shadow Steak with Mystic Mushrooms

Ingredients

• 1.5 lbs ribeye steak (because thickness matters)
• A couple of cups of mystic mushrooms, sliced (any wild mix works)
• A splash of olive oil (extra virgin, please)
• 2 tbsp butter (unsalted, for control freaks)
• A pinch of salt (flaky sea salt for the drama)
• A crack of black pepper (freshly ground, no cheating)
• 2 garlic cloves, smashed (no need to mince, we’re rustic here)
• A sprig of thyme (because fragrance is everything)

Instructions

1. Pat your steak dry with paper towels—moisture is the enemy of a good sear.
2. Heat a splash of olive oil in a cast-iron skillet over medium-high heat until it’s just smoking.
3. Season the steak generously with salt and pepper on both sides.
4. Lay the steak in the skillet and don’t touch it for 4 minutes to get that crust.
5. Flip the steak, add butter, garlic, and thyme to the skillet, and baste the steak for another 4 minutes.
6. Remove the steak to rest and toss in the mushrooms to soak up all those juicy bits.
7. Cook the mushrooms for about 5 minutes until they’re golden and slightly crispy.
8. Slice the steak against the grain and serve topped with those mystic mushrooms.