Rib Eye Steak With Mushrooms Onions Recipes

RIB EYE STEAKS WITH MUSHROOMS AND ONIONS

Steps:

• Let the steaks rest and warm up on the cutting board for 15-30 minutes before cooking.
• Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
• Preheat a well seasoned cast iron skillet over medium heat and add butter. Once butter is mostly melted, add sliced onions and cook until onions start to brown.
• Press in garlic and saute until fragrant. Add mushrooms to the pan and cook vegetables for a few minutes.
• Pour in mushroom stock and season with salt, pepper, and thyme. Cook until mushrooms soften, take everything out of the skillet and set it aside.
• Wipe the skillet down with a paper towel to get rid of any small pieces left behind.
• Preheat the oven to 450°.
• Preheat the skillet over medium-high heat and add a little bit of butter. Spread butter all over the pan and place the steaks in the hot skillet. Sear steaks for 30-45 seconds on each side.
• Spread mushrooms and onions mixture over the steaks and place the skillet in the oven. Bake until the steaks reach your desired temperature. Depending on the steak thickness and temperature wanted, it could take between 5 and 15 minutes.
• You can use a leave-in thermometer to take temperature of the steak but make sure to slide it through the side of the steak, towards the middle. (If leave in thermometer is not available, take the temperature with a regular meat thermometer but make sure to take the steak out of the oven and close the oven door while taking the temperature.)

STEAKHOUSE RIB-EYE'S (WITH CARMELIZED ONIONS AND MUSHROOMS)

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.

RIB-EYE STEAK WITH VIDALIA ONIONS

Steps:

• For the steak:
• Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
• For the onions:
• Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.

SUNNY'S SMOTHERED RIB EYE STEAK

Steps:

• For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
• In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
• For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

GRILLED RIBEYE STEAKS WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Pat the steak dry thoroughly with paper toweling. Cover with plastic wrap and rest at room temperature for 30 minutes. Liberally salt and pepper both sides of the steak right before grilling.
• Meanwhile, prepare your charcoal grill. Light the coals using a chimney starter. When the coals are thoroughly ashed over, dump them into the kettle of your grill on one side for indirect heating. Place the grate on top and clean well.
• Place the steak directly over the hot coals. Grill for 1-3 minutes, until the steak develops a nice sear. Flip and repeat on the other side.
• Move the steak to the indirect side of the grill (but still close to the coals). Grill, flipping once, until done to your liking (see Recipe Notes #3-4).
• When the steak is approximately 5 minutes away from being done, heat a cast-iron skillet over high heat on the stovetop. When the skillet is hot, reduce the heat to medium-high and add the butter. When the butter is melted, tilt the pan to spread the butter and olive oil all around the skillet. Add the onions and mushrooms. Saute, stirring frequently, until the vegetables are softening and turning a light, golden-brown color.
• Remove the steak from the grill when it reaches your desired doneness. Rest for a minimum of 10 minutes. Slice the steak against its grain and serve with the mushrooms and onions.

RIB EYE STEAK WITH MUSHROOMS & ONIONS

Steps:

• Spray Xpress Machine cooking base with non-stick cooking spray and preheat.
• Brush one side of steak with browning sauce and place sauce side down in cooking base.
• Brush top of steak with browning sauce, season, and after 1 minute turn.
• Season and top with mushrooms and onion slices.
• Close lid and cook around 7 minutes, depending on desired doneness.
• Heat up a can of veggies. Make instant potatoes. Complete meal done in 7 minutes.

BONELESS RIB-EYE STEAKS WITH KILLA' CHIMICHURRI AND MOUNTAINS OF MUSHROOMS WITH SMOKY CHIPOTLE AND WILTED SPINACH

Steps:

• Pat rib-eyes dry. Drizzle extra-virgin olive oil across each side of the steaks then season them with grill seasoning blend and reserve.
• Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop 2 cloves of the garlic, reserving one large clove left cracked away from skin but whole. Add coarse chopped garlic to herbs and mill them together, chopping even finer, then transfer to a small bowl. Add in the finely chopped red onions and the zest of 1 lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add 3 tablespoons (eyeball it) red wine vinegar, a splash of water and about 1/3 cup extra-virgin olive oil. Stir to combine the chimichurri and reserve.
• Fill sink or large bowl with cold water. Remove stems from spinach and add to water. Agitate the leaves to release the grit attached to the leaves. Repeat this process, testing leaves as you go until they are free of sand. Dry in a salad spinner or on layers of paper towels.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then add in the chipotle in abobo, sliced onions and mushrooms. If you are using powdered chipotle, add onions and mushrooms first then season with the powder. Cook the mushrooms and onions, stirring frequently, 10 minutes. Do not add salt and pepper ¿ the salt will draw liquid out of the mushrooms, slowing up the browning process.
• Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium. Add 2 minutes for medium to medium well doneness. Once cooked, let meat rest 5 or 10 minutes for juice to redistribute.
• Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and incorporated fully. Season the mixture with salt and pepper and remove from heat.
• Char bread under broiler, rub it with the remaining clove of garlic, butter the bread and sprinkle with chives. Place the toasted bread on plates and top each slice with a whole steak. The bread will catch meat juices as you dine. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri. Serve "mountains" of smoky mushrooms and spinach alongside the steaks.

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 MUSHROOMS, BRANDY AND BLUE CHEESE

Steps:

• Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
• Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
• Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
• Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
• Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.

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.

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.

MUSHROOM RIBEYES

Steps:

• Sprinkle steaks with seasoned salt and pepper. In a large skillet, brown steaks on both sides in oil. Transfer to an 11x7-in. baking dish. , In the same skillet, saute onion and mushrooms until tender. Spoon over steaks. Prepare gravy mix according to package directions; stir in sour cream. Pour over steaks. , Cover and bake at 350° for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SUNDAY RIB-EYE STEAKS WITH BLUE CHEESE BUTTER, MUSHROOMS AND SHERRY

Steps:

• Season the steaks with salt and pepper, then sprinkle with the onion powder and garlic powder.
• Heat a large skillet over high heat. Coat with a little oil, then add the steaks and cook on each side for 4 minutes or until seared. After the second flip, add the 2 tablespoons butter, the rosemary and garlic. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks for 2 more minutes. Flip the steaks and baste again for 2 minutes. Remove the steaks from the skillet and let rest on a platter.
• Meanwhile, cook the mushrooms: Heat a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden, 4 to 5 minutes. Remove the skillet from the heat, add the sherry, then return to the heat and cook, scraping any browned bits from the bottom with a wooden spoon. Add the butter, swirl the skillet to coat, then season with salt and pepper. Set aside and keep warm.
• For the blue cheese butter: Mash the butter, blue cheese and parsley together with a fork in a small bowl until combined. Use right away or refrigerate for up to 2 weeks. Alternatively, you can fill small cookie cutters with the blue cheese butter and refrigerate until firm enough to unmold and take on a decorative shape. A leaf-shaped cutter would be pretty.
• Serve the mushrooms directly on top of the steaks. Or slice the steaks and serve the mushrooms in a side dish. Top each steak with a pat of the blue cheese butter, if desired.

PAN-ROASTED RIBEYE WITH CARAMELIZED ONIONS AND WHITE TRUFFLE BUTTER

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.

RIB EYE STEAKS WITH FRENCH-FRIED ONIONS

Steps:

• Preheat oven to 450 degrees. Place rack in shallow broiler pan. Coat rack with cooking spray.
• Combine garlic, rosemary, salt, and 1/4 t. pepper. Rub both sides of steaks with spice mixture. Combine canned onions, parsley, oil and remaining pepper; reserve.
• Place steaks on rack. Roast, turning oncee, 9 minutes per side for medium-rare. During the last 2 m inutes of roasting, top each steak with onion mixture.
• (If making with Oven-Fried Sweet Potato Wedges, put the steaks in the oven about 7 minutes after the potatoes, so they're ready at the same time.).

RIB-EYE STEAK WITH WILD MUSHROOMS

Steps:

• Preheat oven to 350.
• In a small bowl stir together salt, pepper, garlic, chili powder, and 1 tablespoon oil and rub mixture on both sides of steak.
• In a heavy ovenproof 10-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear steak 2-3 minutes on each side.
• Transfer steak to a rack set in a small roasting pan.
• Wipe skillet clean with paper towels.
• Make mushrooms:.
• In cleaned skillet saute bacon and onion over moderately high heat until bacon begins to sizzle and stir in mushrooms and red pepper flakes.
• Put pan with steak and skillet with mushrooms in upper and lower thirds of oven and cook 15-25 minutes, or until a meat thermometer inserted in thickest part of steak registers 125 for medium-rare or 135 for medium.
• Remove steak and mushrooms from oven and let steak stand 10 minutes.
• While steak is standing, add broth to skillet with mushrooms and boil until reduced by half.
• Add garlic, parsley, maple syrup,, lime juice, and any meat juices in roasting pan and simmer, stirring, 2 minutes, or until sauce is slightly thickened.
• Season sauce with salt.
• Serve steak with sauce.