Skillet Ribeye Steak with Wild Mushroom Wine Reduction and Herbed Compound Butter

Ingredients

• 1 1-inch thick ribeye steak, about 1 pound
• Coarse sea salt and freshly ground black pepper
• ¼ cup unsalted butter, melted
• 2 large cloves garlic, peeled and finely chopped
• ½ cup dry red wine
• ½ cup beef stock or broth
• 2 tablespoons unsalted butter
• 1 cup fresh white mushrooms, sliced
• ¾ cup fresh oyster mushrooms
• ¾ cup fresh shitake mushrooms
• 1 tablespoon Italian parsley, chopped
• ½ cup unsalted butter, softened
• 2 teaspoons garlic, peeled and finely grated
• 1 tablespoon fresh thyme, rinsed and chopped
• 1 tablespoon fresh flat leaf parsley, rinsed and chopped
• ½ teaspoon freshly squeezed lemon juice