Pan-Roasted Rib Steak and Porcini Mac & Cheese

¾ pound elbow macaroni

3 cups whipping cream

1 cup porcini mushroom pieces, fresh or frozen

½ cup mascarpone cheese

Kosher salt and black pepper to taste

¼ cup panko (Japanese breadcrumbs)

4 tablespoons grated parmesan cheese

3 tablespoons finely chives or parsley

3 bone-in beef ribeye steaks (20 ounces each)

Olive oil

Bring a large pot of salted water to a boil, add the macaroni and cook until a little chewier than al dente. Drain the pasta and set it aside.

While pasta cooks, heat the oven to 400 degrees and grease a small, shallow casserole.

In a large saute pan over medium heat, bring the cream to a boil, add the porcini mushrooms and cook until liquid is reduced by half. Add the mascarpone cheese; stir until melted. Add the pasta to the pan and stir to coat completely. Season with salt and pepper.

Place the pasta in the prepared dish and top with the breadcrumbs, parmesan cheese and herbs. Bake about 7 minutes, until browned on top.

Put large saute pans over high heat and place a small amount of oil in the pans. Season the steaks with salt and pepper and sear to achieve a good deep brown crust, flip over and do the same to the other side. Cook the steaks to your desired temperature; if necessary, place in oven to finish cooking.

Serves three.

Chef Richard Gresh, David Burke's Primehouse, Chicago