Rib-Eye Steaks with Roast Mushroom Sauce

1. 1 hr before you want to cook the steaks, take them out of the fridge. Rub 1-2 tsp sea salt all over them. Loosely wrap in baking paper. Set aside for 1 hr to come to room temperature. This will help ensure they cook all the way through

2. Meanwhile, preheat your oven to 190°C/Fan 170°C/Gas 5. Rinse the mushrooms. Tear the oyster mushrooms into strips. Spread them out on a baking tray. Drizzle over a little olive oil. Roast for 15-20 mins till the mushrooms are golden brown. Set aside.

3. While the mushrooms roast, peel and thinly slice the garlic. Pick the leaves off 1-2 thyme sprigs.

4. Wipe the steaks dry with kitchen paper. Set a cast iron pan on a high heat and warm till it’s smoking hot. Add 1 tbsp each ghee and olive oil and add the steaks. Fry them, turning the steaks over roughly every 30 secs, till the steaks have a golden-brown crust and are done to your liking. As a guide, rare steaks will take 2-3 mins, medium-rare steaks will take 4-5 mins, and well-done steaks will take 6 mins. If you have a meat thermometer, you can take the internal temperature of the steaks to check how well done they are. It's 52°C for rare, 57°C for medium-rare and 63°C for well done. We recommend rib-eye steaks are cooked medium-rare or medium. Take the steaks out of the pan, loosely cover with foil and set aside on a board to rest for 10 mins.

5. Turn the heat under the pan down to medium. Drizzle a little extra oil into the pan, if necessary. Add the sliced garlic and bay. Fry for 30 secs, stirring, till the garlic is starting to turn golden. Add the roasted mushrooms. Pour in the white wine. Bubble for 4-5 mins till the wine has reduced by half. Pour in the double cream and add the mustard and thyme leaves. Bubble for 6-8 mins, stirring, till the sauce has thickened.

6. Slice the steaks and transfer to warm serving plates. Spoon over the creamy mushroom sauce. Serve straight away. Delicious with a Green Salad and Skinny Fries.