4 Rib-eye steaks, 1" thick, 10 oz ea
5 teaspoons Bayou Blast - (Emeril"s Creole Seasoning) see * Note
cup Olive oil
6 cups Assorted fresh wild mushrooms sliced
1 cup Chopped yellow onions
cup Chopped green onions
3 tablespoons Minced garlic
1 teaspoon Salt
Freshly-ground black pepper
4 tablespoons Unsalted butter cut in 8 pieces
Sprinkle steaks all over with Bayou Blast, about 1 teaspoon for each; pound seasoning into meat once or twice with the side of a heavy knife or palm of your hand.
Heat oil in a large skillet over high heat. When oil is very hot and almost smoking, add steaks and sear first side only, about 4 minutes. Turn steaks to sear other side, 2 minutes. Add mushrooms, yellow and green onions, garlic, salt, 10 turns pepper and the remaining 1 teaspoon Creole seasoning; saute 2 minutes. Turn steaks again, dot with butter, cover skillet and cook 1 minute more.