Dry Rub Rib Eye with mushroom gravy

 Inspiration: Worst cooks in America

Prep: 10 minutes 

cook: about 45 minutes

serves: 2 large steaks

Description: My family is addicted to this show. I find it hilarious and my kids are actually learning a lot of techniques and, "what not to do." So in celebration of the new season of this show we have been cooking some of the dishes from the 2nd season with chef Robert Irvine. My son begged me to cook this recipe and even though he's not a mushroom fan, he thought this meal was a 10.  

 Ingredients:
 1 tbs kosher salt
1 tsp brown sugar
1/2 tsp cayenne pepper
1 tsp garlic powder
2 bone-in rib eye steaks
olive oil
1 small shallot, minced
Kosher salt
1 clove garlic smashed and finely chopped
6 cremini mushrooms, stems removed, sliced
1 oz brandy
1 can of french onion soup, undiluted
2 fresh sage leaves, finely chopped
1 tablespoon finely chopped fresh chives
Extra-virgin olive oil


Directions:

1. For the steak: Combine all the dry ingredients in a bowl.  Rub the outside of each steak generously with the rub. Let sit for a few minutes.

2. Preheat a saute pan or cast iron skillet over high heat.
3. Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
8. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
9. For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt.
10. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
11. Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
12. Add the brandy and cook until it has reduced by half.
13. Add the french onion soup. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy.  If it is still thin, let it simmer for another couple of minutes until it does thicken.
14. Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone.

Tips and Tricks:
I had dried mushrooms, so I put the french onion soup in a small sauce pan and threw the mushrooms in until they re-hydrated.. I reduced the soup so it became thick and more gravy like, then added it back into step 13.