It's really simple.
At the end of this article from ehow.com I will share with you my own twist that you will appreciate and enjoy. Your pallet and tummy will be so grateful :)
The Best Way to Cook a Ribeye Steak | eHow.com
Here's my twist:
4 cloves garlic
baby portobello and shitake mushrooms cut into slices.
3 tablespoons of Olive oil
1 teaspoon butter
1/8 to 1/4 cup of Pinor Noir or Merlot wine (self preference)
Steamed asparagus, carrots and yellow zucchini
Use the drippings to saute the garlic medium heat. Add 1 Tbsp of olive oil. When garlic is light brown add all mushrooms and add the remaining olive oil. Season with salt and pepper. Add more pepper. When mushrooms are half cooked add red wine. Once deglazed add butter. Once butter is totally melted - you are done. DO NOT OVERCOOK the mushrooms.
Take out your steak(s) out of the oven and pour all the mushrooms and drippings over the steak(s). Or you can pour over on top of your steamed asparagus, carrots and yellow zucchini.
You also can make the gravy with the same process and ingredients.
BON APPETIT!
