2 Florida ribeye steaks (or your favorite cut)
1 large Florida bell pepper, sliced thin
10-12 Florida mushrooms, sliced thin
1 medium yellow onion, sliced thin
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 tablespoons Worcestershire sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste
Preheat large sauté pan or cast-iron skillet to medium-high. Season steaks generously with salt and pepper. Add butter and fresh herbs then place steaks directly over herbs. Sear for 2-3 minutes per side, depending on desired doneness. Remove steaks from pan and allow to rest. In same pan add olive oil, sliced vegetables, and Worcestershire sauce. Sauté for 5 minutes or until tender. Adjust seasoning as needed and remove from pan. Slice steak against the grain and serve with warm vegetables. Serve with chimichurri sauce.
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