Rib Eye Steaks With Mushroom Sauce

This is my absolute favorite steak recipe. Great served with a little grilled or roasted vegetables, and it goes well with roasted garlic. Note: You can make this sauce ahead and rewarm just before serving.

Ingredients:
4 pcs Rib eye steaks 12oz each
chicken fat oil
1 spring of fresh rosemary
1 spring of fresh sage
rock sea salt
black pepper 

For The Mushroom Sauce:

3-4 tbsp butter

250g  Shitake (sliced)
150g chopped yellow onions
1 cup pork or beef broth
½ cup red wine

4 tbsp A- Steak sauce
½ tsp dried tarragon
½ tsp fresh or dried parsley
1 tbsp corn flour mix with 3 tbsp water

salt & pepper
Preparation:

1. In a copper pan or skillet, melt the butter over medium heat, add the onions and stir for a minutes. Then add the mushroom cook and stir-fry until they are translucent, then season with salt and freshly ground pepper.

2. Stirring frequently, until the mushrooms are tender.

3. Add the A- steak sauce, stir well until combined.

4. Add the red wine and broth. Stir, cover with a lid and bring to a boil and until the liquid is reduced to about half. Stirring occasionally.

5. Add the tarragon, parsley and stir, follow by the flour mixture, stir well and simmer until the sauce is thickened. Season with more salt if desired. Set aside and keep warm.

6. Meanwhile, sprinkle the steaks evenly with salt, ground pepper, rosemary, sage and fat chicken oil or olive oil.

7. Rub into the entire surface of the steak. Repeat this process on the other side of the steaks. 

8. Spray or rub the heavy grill pan with oil over medium-high heat. Add the steaks, in batches if necessary.

9. Cook for 5 minutes per side or until desired degree of doneness. Take the steaks out of grilled and let stand for a minutes.

10. To serve; Lay the steak on each plate along the roasted vegetables or mashed potato or anything you want to compliment your steak. Top the steak with mushroom sauce and enjoy!