If not pre-aged, dry age the ribeye steak in the refrigerator for 30 days wrapped in a cheesecloth, turning it every few days. This enhances the flavor and tenderness.

Seasoning

Remove the ribeye from the fridge, pat it dry, and generously season both sides with salt and black pepper. Let it rest at room temperature for about 30 minutes before cooking.

Making JW's Steak Sauce

Mix Ingredients

In a small bowl, combine Worcestershire sauce, soy sauce, ketchup, apple cider vinegar, brown sugar, garlic powder, onion powder, and hot sauce. Mix well and set aside.

Preparing the Mushrooms

Marinate the Mushrooms

In a bowl, combine olive oil, whole black peppercorns, salt, and fresh thyme. Add the king trumpet mushrooms and coat them well. Let marinate for at least 30 minutes.

Cooking the Ribeye and Mushrooms

Cook the Ribeye

Preheat a grill or cast-iron skillet over high heat. Cook the ribeye for 6-8 minutes on each side for medium-rare, adjusting time for desired doneness. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare).

Cook the Mushrooms

In the last few minutes of cooking the ribeye, add the marinated mushrooms to the grill or skillet and cook for about 4-5 minutes until golden and tender.

Serving

Plating

Let the ribeye rest for 10 minutes before slicing. Serve the sliced ribeye with the JW's steak sauce on the side and the grilled mushrooms.