Yield: 2 servings
INGREDIENTS:
2 tablespoons butter
1 clove garlic
2 rib-eye steaks
¼ teaspoon salt
dash pepper
1 tablespoon fresh minced parsley
1 tablespoon minced chives
½ pound sliced mushrooms
1 ½ teaspoons Worcestershire sauce
DIRECTIONS:
- In a large skillet over medium low heat, melt butter; sauté the sliced garlic, but do not brown.
- Salt and pepper steaks to taste
- Add steaks; lightly brown on both sides, about 4 to 5 minutes for each side, or to desired doneness.
- Remove steaks to an oven proof dish and keep warm (250 degrees)
- Add parsley, chives, mushrooms, and Worcester sauce into the pan drippings; stir and heat through.
- Pour juices over steaks and serve