Use a small 8 oz. rib eye, boneless strip, or sirloin steak about 1 inch thick. Serves 2.
1 rib eye steak 4 oz. fresh mushrooms sliced 1/2 teaspoon rosemary leaves 2 tablespoons butter
Heat a cast iron skillet for two minutes. Put in 1 tablespoon butter. When the butter is melted add the steak . Cook the steak for 5 minutes, turn and cook another 3 minutes for rare or 4 minutes for medium. Remove the steak from the pan and cut in half for two servings.
While the steak is cooking heat a separate skillet for a minute, then add 1 tablespoon butter. When the butter is melted add the sliced mushrooms and the rosemary. Turn up the heat to medium and cook until the water from the mushroom evaporates, about 6 minutes.