Bone-In Ribeye Steak with Rosemary Butter


For Ribeye:

1 20 oz. bone-in Ribeye, about 2 1/2 inches thick
  Salt and Freshly Ground Pepper
1/2 lb. Assorted Fresh Mushrooms – cleaned and split lengthwise

large shallots, quartered, not peeled

For Rosemary Butter:

1 Head of Garlic, cut in half crosswise, not peeled
4 Tbsp. Coarsely Chopped Rosemary, divided
4 Tbsp. Olive Oil, divided

Salt and Freshly Ground Pepper

4 oz. Unsalted Butter at room temperature

For the Ribeye:
Preheat the oven to 500 degrees.  Season the steak on both sides with salt and pepper.

In a large cast-iron skillet or roasting pan, drizzle some more olive oil.  Place the pan on the stove top over high heat.  Once the oil is shimmering, please the steak in the middle of the pan.  Sear the steak for 5-7 minutes on each side.

Arrange the mushrooms and shallots in the pan around the steak and garnish with the remaining rosemary.  Cook for another 2-3 minutes on the stove top.  Place the pan uncovered in the oven for 10-12 minutes, or until an internal temperature of 130 degrees (for rare) is reached.

Let the steak rest (tented with aluminum foil) for five minutes before slicing.  Serve the steak with the mushrooms and topped with the rosemary butter.

For the Rosemary Butter:
Preheat the oven to 400 degrees.  Place the garlic and one half the rosemary in the center square of aluminum foil.  Drizzle with a little olive oil and season with salt and pepper.  Fold the foil around the garlic and seal the edges.

Roast the garlic for 25-30 minutes.  Remove from the oven and let stand until cool enough to handle.  Squeeze the garlic into a small bowl, add the butter and another drizzle of olive oil, and stir to blend well.  Chill covered for at least 30 minutes.