Well this one is pretty easy.  I’m not going to write out a recipe but will give a brief summary of how to pull this together.  Just rub the ribeyes with dried porcini mushrooms that have been ground into powder with a spice grinder.  I added fine sea salt, freshly ground pepper, and red pepper flakes to the mushroom powder and then rubbed the mix on the ribeyes about  30 minutes prior to cooking.  In the mean time, I drizzled a bit of extra virgin olive oil, kosher salt, and pepper  over the mushrooms and onions and tossed them into a 375 degree oven and roasted them until caramelized and golden (around 30 minutes or so).  I then turned off the oven and let them sit in the warm oven until it was time to serve.

From there, I used a cast iron skillet and heated it on high for several minutes until it was super hot and placed the steaks in the pan- no oil.  Then I cooked the steaks for around 3 minutes per side (we like our steaks rare).  I removed them from the heat and let them rest.  I turned off the heat and placed about 1/4 cup of cognac into the pan and let it reduce (which happened quickly).  I then added about two cups of reduced veal stock ( you could use beef stock in lieu of the veal if you’d like) and let the whole thing reduce down until it was very thick-about 5 minutes or so.  I strained the sauce as there were scorched bits from the steak that surfaced.

From there, to serve I simply placed the steak on a plate, spooned the sauce over part of the steak and then around it.  I added the warm mushrooms and onion to the plate and simply tore a few Italian parsley leaves haphazardly over and around the plate.  I added a bit of flaky sea salt over the whole thing though I added too much and it ended up salty.  So, unlike me, I’d advise tasting it prior to adding more salt…rookie mistake but what can you do?  I wasn’t paying enough attention this time.  Otherwise I really liked this meal quite a bit.  If you want to make it and have questions, just let me know.  Enjoy!