Pan Seared Rib Eye With Pepperjack Cheese and Mushroom Stuffing


1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
4 or 5 raw mushrooms
1 slice pepperjack cheese 

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. 
Bring steak(s) to room temperature. 

Finely chop mushrooms in food processor.

When oven reaches temperature, remove pan and place on range over high heat. 
Coat steak lightly with oil and season both sides with a generous pinch of salt. 
Grind on black pepper to taste. 

"Fillet" steak to form a pocket. Add the cheese then the mushrooms.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. 
Turn with tongs and cook another 30 seconds, then put the pan straight into the oven 
for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium 
rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or 
slice thin and fan onto plate.

©2001 Private Major of the Army