These are great with the gourmet ribeye steaks from http://www.socalmeats.com. Thaw them first, use a quick thaw method (remove steaks from freezer and put in a large bowl of room temperature tap water, the more steaks the larger bowl of water is needed).
1/2 cup butter, unsalted
1 cup fresh white bread crumbs
Pinch of mixed herbs such as parsley, tarragon, and thyme
Salt and freshly ground pepper
2 Tbsp Irish Whiskey
2 6 to 7 ounce boneless rib-eye steaks, butterflied
2 Tbsp Olive Oil
1 Large shallot, diced
2 to 3 Large mushrooms, quartered
2 to 3 Cremini or Portobello, sliced
1. In a small skillet over medium, melt 4 Tbsp of the butter
2. Stir in bread crumbs, herbs, and pepper
3. Cook, stirring until butter is absorbed, 2 to 3 minutes
4. Stir in whiskey
5. Season steak inside and out with salt and pepper
6. Spread half of the mixture in each steak and press down to seal
7. In a large skillet over medium high heat, heat the oil until hot, not smoking.
8. Cook the steaks 3 to 5 minutes on each side until seared.
9. Transfer to platter and cover loosely
10. Return the skillet to medium heat melt remaining 4 Tbsp of butter
11. Add the shallot and mushrooms and cook 3 to 5 minutes or until tender
12. Push vegetables to side of skillet and return the steaks to the center
13 Cook an additional 3 to 5 minutes on each side for medium rare or until your preference, and vegetables are browned.
14 To serve, place a steak in the center of 2 plates and spoon mushroom mixture and pan juices over the top of each
