2 T. Olive Oil
4 Rib Eye Steaks-room Temp very lightly salted
2 T. fresh Thyme leaves Chopped
2 T. fresh Parsley Chopped
2 t. Kosher Salt
Freshly ground black pepper
1 box sliced mushrooms
2 shallots sliced thin
2 T. dry Sherry
2 T. Balsamic Vinegar
Crumbled or sliced Gorgonzola Cheese (Optional)
Preheat Oven to 450
Mix Chopped Herbs with Salt and Pepper and set aside
Heat a large skillet on med-high heat and add olive oil.
Sear Steaks until browned on each side, (Reserve skillet it's not done yet!)
Transfer to a cookie sheet lined with foil Put a thin layer of the Herb mixture over each steak.
Bake in the oven for about 8 min for Med. (adjust for thickness of steak, use a meat thermometer to check for desired doneness)
OPTIONAL: Add the gorgonzola for the last minute or two of cooking to melt over the top of the herb mixture.
When the steak is done it needs to sit for 5 min to rest.
While Steak is cooking add the mushrooms and shallots to the skillet. Add a touch more olive oil if needed. Cook for about 2 minutes till the mushrooms and shallots are to taste. Deglaze with the sherry, cook for a minute or two then add the Balsamic and reduce by half.
Remove from heat and set aside.
Serve with Mashed Potatoes