This Dallas steakhouse is legendary — and you can cook a little bit of that legend in your own kitchen! Our friend Richard Chamberlain, the cowboy boot-wearing owner of Chamberlain’s Steak & Chop House in Dallas shared this succulent steak recipe with us.
- Soak chopped porcini mushrooms in marsala wine overnight.
- Preheat cast iron skillet on medium high heat. Pre-heat oven
to 375 degrees. - Rub ribeye steak with 1 tablespoon of olive oil and season
on all sides with salt and fresh ground pepper. - Place ribeye in cast iron skillet and all to brown well. Turn
steak and allow to brown on second side. Place skillet and steak in the oven. - While steak is finishing, place a small sauce pan over
medium heat. Add second tablespoon of olive oil, shallots and thyme. Cook until
shallots are soft but not brown. Add Marsala/Porcini mixture and reduce until
almost all liquid is evaporated. Pour into small mixing bowl and fold in butter,
truffle oil and season to taste with salt and pepper. - Remove ribeye from oven and top with porcini butter. Melt
under the broiler or with a crème Brule torch. Slice and serve immediately.
Ingredients
- 1-32-ounce Prime Long Bone Ribeye Steak (aged 40 days)
- 2 tablespoons extra virgin olive oil
- 2 shallots
- ¾ cup marsala wine
- 1 teaspoon fresh thyme (chopped)
- ¼ cup dried porcini mushrooms (chopped fine in a food processor)
- 1 teaspoon black truffle oil
- ½ cup unsalted butter (softened)
- sea salt and fresh ground pepper
Chamberlain's 40 Day Aged Long Bone Ribeye with Porcini Mushroom Butter
Tried this recipe?Let us know how it was!