32 oz Bone-In Wagu ribeye
2 oz Clarified Butter
1 sprig Fresh Rosemary
3 cloves fresh Garlic
Pinch of Salt & pepper
Mushroom Demi Sauce
6 oz Chopped mushroom Medley
4 oz Butter
2 oz Chopped Garlic
6 oz Demi Glaze
Heat Large cast Iron Skillet until extremely hot.
Season steak with salt & Pepper
Rub steak with clarified butter
Place steak away from body and watch closely
Add 3 whole cloves of garlic/ rosemary into pan
Turn steak after about 3 minutes
Spoon additional butter over steak with garlic and rosemary on top side of steak
In medium sauté pan add clarified butter, and garlic cook until translucent.
Add mushrooms and let cook until mushrooms begin to become fragrant.
Add demi sauce to mushrooms and simmer on low heat.
To finish let steak rest for 5-12 minutes. Top with sauce and fresh rosemary.