Chamberlain's 40 Day Aged Long Bone Ribeye with Porcini Mushroom Butter

Print Friendly
Chamberlain's 40 Day Aged Long Bone Ribeye with Porcini Mushroom Butter

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

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. 


  • 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

Recipe Info

  1. Soak chopped porcini mushrooms in marsala wine overnight.
  2. Preheat cast iron skillet on medium high heat. Pre-heat oven to 375 degrees.
  3. Rub ribeye steak with 1 tablespoon of olive oil and season on all sides with salt and fresh ground pepper.
  4. 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.
  5. 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.
  6. Remove ribeye from oven and top with porcini butter. Melt under the broiler or with a crème Brule torch. Slice and serve immediately.


Print Friendly Save paper with the printer friendly version