Rib Eye Steak With Wild Mushrooms Recipes

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.

RIBEYE WITH MASHED POTATOES AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 375 degrees F. Set a wire cooling rack inside a sheet pan.
• Remove the steak from the fridge and bring to room temperature, about 45 minutes.
• Mix together the garlic powder, onion powder, salt and cayenne in a small bowl. Sprinkle the entire steak with the rub on both sides, adding more salt if necessary.
• Add 2 tablespoons olive oil to a large cast-iron skillet and heat over medium high. When the skillet is lightly smoking, sear the steak until well browned, 3 to 4 minutes per side. While searing, use a spoon to baste the steak with the oil from the pan. Turn off the heat and place the garlic halves cut-side down in the skillet and sprinkle the thyme sprigs around the steak. Transfer the skillet to the oven to finish cooking until the internal temperature reaches 135 degrees F when measured with an instant-read thermometer not touching bone, about 8 minutes. Remove the steak and garlic halves to the cooling rack to rest for 10 minutes.
• Meanwhile, bring the potatoes and remaining 4 garlic cloves to a boil in a medium pot of heavily salted water. Reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain the potatoes and return them to the empty pot.
• Heat a skillet over medium-high heat and coat with olive oil. Add the shallots and sweat until soft, about 3 minutes. Add the sliced mushrooms and a pinch of salt. Continue cooking, tossing occasionally to ensure that the mushrooms do not stick to the skillet, until the mushrooms are tender and browned, about 10 minutes. Add the red wine and simmer until reduced by half, about 3 minutes. Stir in the demi-glace and reduce until the mixture is thick, saucy and coats the back of a spoon, about 4 minutes.
• Using an electric hand mixer, beat the potatoes until smooth. Add 2 pats of butter and a splash of the hot heavy cream. Continue mixing. Repeat, adding more butter and cream 2 more times and finishing with a pinch of salt.
• Cut the bone off the steak and slice the meat on the bias, keeping the slices together (reserve the bone). Fan the steak slices on a serving plate and garnish with the bone and the roasted garlic halves. Spoon the mushroom sauce around the edge of the steak and garnish the steak with chives. Serve with a small ramekin of extra sauce. Serve the mashed potatoes in a separate bowl garnished with a small pat of butter and more chives.

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

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.

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 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.

RIB EYE STEAK WITH SAUTEED MUSHROOMS

Steps:

• 1. Salt steaks - Salting is really easy and makes a big difference. Pat your steaks dry then use either Kosher or Sea salt, and top them generously. Allow to sit at room temperature for 30 min to an hour and a half.
• 2. Once time has passed use a paper towel to absorb the moister that forms on top of the steaks. This is the excess water the salt pulls out leaving you with a juicier steak.
• 3. Add black pepper and rosemary to the steaks. Brush the olive oil over the steaks.
• 4. Preheat oven to 425 F. If you have a broiler pan or a cast iron pan place in the oven. A pizza stone would also work if you have that on hand.
• 5. Heat 2 tablespoons butter in a saute pan, or skillet. Try the water test to make sure the pan is hot enough to give the steaks a good seared crust. The water test is done by just dropping a couple DROPS of water into the hot butter, if it sizzles and crackles its good to go.
• 6. Top each steak with a tablespoon of butter. No need to smear on just place a small mound of butter in the center of the steak. Add steaks and cook for 2 - 3 min on each side.
• 7. Open oven and place steaks directly on baking dish. Cook 3 -4 min each side depending on how you like it done. I cooked mine for 3 min each side and it came out medium. Top with mushrooms and enjoy!
• 8. SAUTEED MUSHROOMS: Heat butter in saute pan used for cooking the steaks. Add white wine, garlic and soy sauce, cook for 3 min. Add mushrooms and cook another 3 - 5 min or until done. Top steaks and allow to set for 5 min to absorb the flavors.

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.