Pat the ribeye steak dry with paper towels. Season generously with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes.

Chanterelle Mushrooms

Sauté the Mushrooms

In the same skillet, add butter and let it melt. Add minced garlic and chanterelle mushrooms. Sauté for about 4-5 minutes until the mushrooms are tender and lightly browned. Add fresh thyme and stir. Cook for another minute.

Maitre d'Hotel Butter

Prepare the Butter

In a bowl, combine softened unsalted butter, chopped parsley, lemon juice, and minced garlic. Mix well and shape into a log using plastic wrap. Refrigerate until firm.

Assembly

Plate and Serve

Slice the rested ribeye steak and place it on a serving plate. Top with the sautéed chanterelle mushrooms and a slice of maitre d'hotel butter. Serve immediately.