Grilled Rib Eyes with Mushrooms

INGREDIENTS:

1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil, plus more for brushing
3. 2 large shallots, thinly sliced
4. 2 pounds mixed mushrooms, such as cremini, oyster and shiitake, stemmed and thinly sliced
5. 2 to 3 tablespoons Asian fish sauce
6. Pinch of cayenne pepper
7. 2 tablespoons chopped tarragon
8. 2 tablespoons snipped chives
9. 4 rib eye steaks, cut about 3/4 inch thick (about 10 ounces each)
10. Salt and freshly ground black pepper

DIRECTIONS:

1. In a large nonstick skillet, melt the butter in the 2 tablespoons of olive oil. Add the shallots and mixed mushrooms and cook over high heat, stirring occasionally, until the mushrooms are browned and their liquid is evaporated, about 8 minutes. Add the fish sauce and cayenne and cook for 1 minute. Stir in the tarragon and chives, cover and keep warm.
2. Preheat a grill pan. Brush the steaks with olive oil and season with salt and black pepper. Grill over moderately high heat for 3 to 4 minutes per side for medium-rare meat. Transfer the steaks to plates. Top with the mushrooms and serve.