Rib Eye Steak And Mushroom Risotto Recipes

RIB-EYE STEAK AND MUSHROOM RISOTTO

Steps:

• Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
• Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
• Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
• Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
• Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
• Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
• Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
• Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

BAKED RIB EYE STEAKS WITH MUSHROOMS

Steps:

• Steak Preparation:.
• Take out steaks from freezer, unwrap. You might have to dip in cold water to loosen the tray and packing from meat.Do not leave the meat in the water, dip only and pull off.
• Spray Pam in non stick baking pans.
• Put two steaks in each pan.
• Season each steak.
• Preheat oven 400*.
• Drizzle 1/2 teaspoons olive oil over each steak.
• Mushroom Preparation:.
• Spray Pam in non-stick pan and add mushrooms.
• Salt as desired.
• Drizzle 1 teaspoons olive oil over the mushrooms, toss with spatula to mix.
• Place the steak pans and the mushrooms pans in the oven.
• Cook 20 minutes for medium rare, 25 minutes for medium to well. Do not turn the steaks.
• Do not cover.
• Turn the mushrooms once during the cooking process.
• Note: Cooking time will determine the thickness of the meat. I have done this with Buffalo steaks (never cook them well done.) I have also cooked Elk steak in this way.
• I can have supper on the table in 30 minutes. This recipe gives me time to make a salad and potatoes or pasta.

RIB EYE STEAKS WITH MIXED MUSHROOM SAUTé

Steps:

• Place steaks on plate. Press peppercorns and rosemary onto both sides.
• Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and sauté 30 seconds. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper.
• Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat. Sprinkle steaks with salt. Add to skillet and cook 2 minutes per side to brown. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare. Transfer to plates.
• Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute. Pour over steaks. Top with mushrooms and serve.

GARLIC-MUSHROOM RIBEYES

Steps:

• Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks.

RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
• Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.
• Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

RIB-EYE STEAK WITH HORSERADISH AND MUSHROOM CREAM

Steps:

• Broil steaks.
• Cook onions and garlic in oil; when soft, add mushrooms.
• Combine stock and cornstarch.
• Add stock to skillet along with horseradish, thyme, and pepper.
• Bring the sauce to a boil and cook 1-2 minutes.
• Add the sour cream and remove from heat.
• Serve over steak.

RIBEYES WITH MUSHROOMS

Steps:

• In a small bowl, combine the first 6 ingredients. Place the steaks in a shallow dish; add half of the marinade and turn to coat. Cover and refrigerate for 1-2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from steaks. Broil steaks 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, place remaining marinade and the mushrooms in a small saucepan. Cook, stirring occasionally, over medium heat until mushrooms are tender. Serve with steaks.