Buffalo ribeye steak (can be marinated in oil and seasonings)
Pat dry and let sit out for approximately 5 minutes before grilling.
Place 3 tbsp of olive oil in a large skillet and heat on medium.
Pour sliced mushrooms of choice (I used shiitake, portobello, and crimini) into pan and stir. As they begin to get limp, season with sea salt or other better *salt. Stir frequently. When mushrooms are cooked through, add 1/4 cup white wine. Cook for another 2 minutes stirring frequently. Add 1/2 cup of half and half and let reduce. Additional wine may need to be added if the mixture gets to thick. Season with plenty of pepper and re-season with salt if needed. Serve hot over grilled steaks.
Wine: 2005 Vulcano Gran Reserva, Tupungato area of Mendoza, Argentina. This wine is 50% malbec and 50% bonarda grapes. Both of these grapes are a favorite of ours.
* note that the salts I use are gourmet types. Regular salts can be used, however they do not complement the dish you make as well as gourmet or kosher salts.
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