Oven Ribeye

INGREDIENTS:

3 rib-eye steaks
Kosher salt and freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons paprika
Whole mushrooms, as many as you’d like to serve
Olive oil, for drizzling
1 cup heavy cream
1/3 cup mozzarella cheese
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter

DIRECTIONS:

Step1: Take the steaks out a couple of hours before cooking. Season with about 1 teaspoon of salt and wrap in parchment.
Step2: Place them in the refrigerator for about 2 hours. This will pull excess moisture from the meat.
Step3: Unwrap the steaks and pat dry. In a small bowl, mix the garlic powder, paprika, 1½ teaspoons of salt, and 2 teaspoons of pepper. Sprinkle lightly on each side of steaks (use about half of the spice mixture here). Let sit at room temperature for 20 minutes.
Step4: Meanwhile, drizzle the mushrooms with oil and cook in a toaster oven, lightly seasoning with salt and pepper halfway through, for about 20 minutes.
Step5: Heat the oven to 375°F. Over medium-high heat, heat a cast-iron skillet on the stovetop.
Step6: Sprinkle the remaining spice mixture on the steaks. In the skillet, sear each side of the steaks for 2 minutes per side, until browned.
Step7: Transfer the skillet to the oven and roast for 2 minutes, then turn the oven off. Let the steaks cook for 6 to 8 minutes more, until the desired degree of doneness is reached.
Step8: Let the steaks rest at room temperature. Heat the cast-iron skillet over medium heat. Add the cream, cheese, lemon juice, 1 teaspoon of salt, and 1 teaspoon of pepper and stir to combine.
Step9: Add the butter and remove from the heat. Stir until the butter has melted.
Step10: Divide the steak among plates. Top with the mushrooms and sauce.