Emeril's Wild Mushroom and Onion Steaks

This was off Emerils site and I wanted to make sure I didn't lose it! It's safe here :)

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 (10 ounce)  boneless rib-eye steaks, about 1 inch thick
•  salt & freshly ground black pepper
• 1⁄4 cup olive oil
• 6  cups  sliced assorted fresh  wild mushrooms (shiitakes, chanttrelles, oyster or black trumpet)
• 2  cups  sliced onions
• 2  tablespoons  minced garlic
• 8  tablespoons unsalted butter, cut into cubes

Directions

1. Using your hand, pound the steaks once or twice.
2. Season with salt and pepper.
3. Heat the olive oil in a large saute pan.
4. When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
5. Add the mushrooms, onions and garlic and saute for 1 minute.
6. Season with salt and pepper.
7. Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
8. Remove the skillet from the heat.
9. To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.