Perfect Ribeye and Mushrooms

Bring the ribeye steak to room temperature and put salt on both sides of the steak. In a scorching hot pan lined with a little olive oil, sear the steak for about 3-4 minutes or until the steak releases on it's own. Turn and do the same on the other side. Transfer to a preheated 375° F oven for about 10 minutes (depending on the thickness of your steak.) Let the steak rest covered with for foil for 10 minutes. Meanwhile in a saute the mushrooms in a little olive oil. As the mushrooms wilt down sprinkle on some salt and pepper. Add the sherry wine and reduce down the wine. Add the cream and adjust for seasoning. Plate the steak and smother it with the mushrooms. Serve with a baked potato and a green vegetable for a top 10 meal. Bon Appetit