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In a large (12-inch) skillet, melt 4 tablespoons of the butter over high heat until foaming. Add the mushrooms, garlic and green onions and cook, stirring occasionally, until the mushrooms are golden.
Add the wine and stir, scraping up any browned bits in the pan. Bring to a boil and simmer until the wine is reduced by half and beginning to glaze the mushrooms.
In the meantime, liberally salt the steaks. Heat the oil in a large, heavy skillet (such as cast iron) until shimmering, then add the steaks. Cook, turning only once, until medium-rare or to your desired doneness. If necessary, cook the steaks in two skillet to avoid crowding. Remove from the heat and allow to rest for at least 5 minutes.
Season the mushrooms to taste with salt and pepper, then remove them from the heat. Add the parsley and the remaining tablespoon of butter. Stir until the butter just melts and makes the sauce silky.
Serve the steaks with the red-wine mushrooms.