Filet mignon and ribeye steaks

Ingredients

Ingredients

• 1 lb ribeye steak
• 1 lb filet mignon
• 2 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tbsp unsalted butter
• 1 Can amy’s mushroom soup
• 1 Jar heinz mushroom gravy
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1/2 cup white wine

Instructions

1. Generously season both sides of the steaks with sea salt and place them on a wire rack; refrigerate uncovered for 6 hours to dry brine.
2. Preheat a pan over high heat and add olive oil.
3. Sear the steaks in the hot pan, flipping constantly to prevent the inside from getting warm while developing a sear on the outside
4. Season the steaks on all sides with garlic powder, onion powder, dried thyme, and freshly ground black pepper.
5. Add butter to the skillet and tilt to spoon the melted butter over the steaks, basting for 1-2 minutes.
6. Add white wine and over pan to bring the steaks to temperature
7. In a separate saucepan over medium heat, combine the Amy’s mushroom soup and Heinz mushroom gravy; bring to a simmer and reduce by about half, stirring occasionally, for 20 minutes until thickened.
8. Taste and adjust seasoning in the gravy if necessary.
9. Slice the rested steaks against the grain and serve topped with the mushroom gravy.