STEAKHOUSE RIB-EYE'S (WITH CARMELIZED ONIONS AND MUSHROOMS)
It is surprisingly easy to cook a steak as good if not better than the best steak houses in the world. With steak Its all about the quality of the meat, And the techniques used in the kitchen. I am happy to share what I have learned :)
Provided by Aaronzvz
Categories Main Dish
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- When picking out your steaks do NOT be afraid to be picky, good marbling is essential to a flavorful and juicy steak, if you can find a butcher who dry ages this will greatly increase the flavor and tenderness of the steak. Its important to get steaks that are roughly the same size and thickness so they cook the same, 1 ½ to 2 inches is the perfect thickness. The first important trick to cooking the perfect steak is allowing the meat to come to room temp before cooking. This will ensure the center is cooked to desired doneness without having to over cook the outside. Simply Take your steaks, splash a little olive oil on them, season with sea salt (if you want a herb taste add a little fresh rosemary sprig and remove before cooking) and wrap in plastic wrap and leave on your kitchen counter for a couple hours before cooking. On the Grill: Clean and pre-heat your grill, once grill is hot (around 325 degrees) place steaks on grill over heat. DO NOT BE IMPATIENT, let steaks cook with out turning them until you start to see a little blood on the top side of the steaks (you can rotate steaks half way to give them the nice cross hatched grill marks), once you see the blood start to well up on top its time to flip them over and let the other side cook. There are many ways to tell when the steaks are done but I don't like to use thermometers that require you to pierce the steak. It is VERY IMPORTANT not to pierce the steaks in any way until you are ready to eat them, this ensures the juices stay in the steak. On the Stove: You will need a 12 inch iron skillet (properly seasoned) to cook them on the stove top. Preheat skillet until nice and hot. Once hot, place steaks in skillet and cook until you start to see the juices well up on the top side of the steak (do not turn until you see the juices, you want to create a nice charred crust on the steak). Once you see the juices welling up on top flip steaks and let cook until they have reached your desired doneness. After steaks have cooked take them off the heat, place them on a serving dish and set aside to allow them to cool slightly, Letting the steaks rest is very important and allows the juices to settle within the steak. In the same skillet (or a non stick pan if preferred) splash a little olive oil in the pan and start caramelizing the onions and mushrooms. Once the mushrooms and onions have been cooked go ahead and cover the steaks with them. In the same pan you cooked the Mushrooms and onions melt down about 3 or 4 tablespoons of butter and add the garlic to the butter about a minute or 2 before its fully melted and then pour over the steaks and enjoy.
Nutrition Facts : Calories 201 calories, Fat 19.36691 g, Carbohydrate 6.92416 g, Cholesterol 15.265 mg, Fiber 1.11950002193451 g, Protein 1.22965 g, SaturatedFat 5.542183 g, ServingSize 1 1 Serving (89g), Sodium 44.581 mg, Sugar 5.80465997806549 g, TransFat 0.805133000000001 g
RIBEYE WITH CARAMELIZED ONIONS AND MUSHROOMS RECIPE
Number Of Ingredients 8
Steps:
- Preheat a grill to medium-high heat. In a bowl, combine the olive oil and rosemary. Season both steaks with sea salt and freshly ground black pepper. Brush the steaks with the rosemary-olive oil mixture until well coated and let sit for 30 minutes. While the steaks are sitting, melt some cooking fat in a skillet over medium-high heat. Add the onions and cook, stirring frequently, until browned and soft. Add the mushrooms and cook for another 5 minutes, stirring constantly. Drizzle the balsamic vinegar into the pan. Stir around to scrape the bits up from the bottom of the pan. Remove from direct heat but keep warm. Grill the steak for 4 to 5 minutes on each side and let rest for 5 to 8 minutes. Serve the steaks, topped with the caramelized onions and mushrooms.
GRILLED MUSHROOMS AND ONIONS IN FOIL
Onions and mushrooms are sliced, seasoned, and wrapped inside a durable packet of foil, crimped to seal, and placed on the grill. Super easy with big, bold flavor. A fantastic topper for steaks, potatoes, etc.
Provided by Tigerflip
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat.
- Fold an 18-inch wide piece of aluminum foil so it is square.
- Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
- Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 3529.4 mg, Sugar 4.2 g
GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE
Steps:
- Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
- Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
- For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
- Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS
this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.
Provided by Pneuma
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- for the onions, heat oil, add onions and cook for 15 mins or until soft.
- add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
- for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
- grill the mushrooms too for 2 minutes and cut into slices.
- then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
- repeat with others and serve with french fries or chips.
- best served warm.
Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8
PAN-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER
This is a savory steak with the slight sweetness of caramelized onions and the earthiness of truffle oil. I would serve this with some mashed goat cheese and a nice green veggie. This recipe could be for 2, you and your honey! A nice Cabernet would pair well, but I like so many that it's hard to choose. Cheers.
Provided by MikeSweetman
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h8m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onions; cook, stirring occasionally, until onions are dark and soft, about 25 minutes.
- Mix butter, shallot, and truffle oil in a bowl until blended. Refrigerate until set, about 10 minutes.
- Preheat an oven-safe skillet over medium-high heat. Pour in remaining 2 tablespoons oil. Season steaks with salt and pepper on both sides. Cook steaks until browned, about 2 minutes per side. Cover with aluminum foil.
- Transfer skillet to the preheated oven and bake until steaks are reddish-pink and juicy in the center, 4 to 6 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest in the skillet, covered, about 5 minutes.
- Slice steaks and transfer to serving plates. Cover with onions; top with a slice of truffle butter.
Nutrition Facts : Calories 340 calories, Carbohydrate 5.7 g, Cholesterol 71.1 mg, Fat 29.5 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 12.7 g, Sodium 165.9 mg, Sugar 2.5 g
GRILLED STEAKS WITH MUSHROOM SAUCE
Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.
Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.
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