Rib Eye Steaks With Port And Mushroom Ragout Recipes

RIB-EYE STEAK WITH MUSHROOM PORT RAGOUT

Steps:

• Let steak sit at room temperature for about 30 minutes, prior to starting sauce.
• Melt 2 tbsp. butter in large skillet over medium-high heat. Add shallots and saute until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add broth and port (or wine/port/Marsala combination.) Boil until liquid reduces, about 10 minutes. Turn off heat. Note - the sauce can be made earlier in the day, covered and chilled. Rewarm sauce if made in advance.
• Melt remaining 1 tbsp. butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper, to taste. Add steaks to hot skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to serving dish or platter and cover to keep warm while finishing sauce.
• Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt & pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

RIB-EYE STEAKS WITH PORCINI RUB

Steps:

• For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
• Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
• Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
• For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
• Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
• Preheat the oven to 300 degrees F.
• Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

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 STEAKS WITH PORT AND MUSHROOM RAGOUT

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and saut? 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 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 Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

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 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 STEAKS W/ PORTABELLA MUSHROOM TOPPING

Steps:

• Combine red wine vinegar, olive oil and 1/4 cup of red wine.
• Season steaks on both sides.
• Pour marinade over steaks and marinate for at least 1 hour.
• Slice mushrooms and onions into julienne strips.
• Heat grill pan to medium high heat.
• Pat steaks dry and season again with a dash of salt on both sides.
• Cook steaks 4-6 minute on both sides ( Depends on how you like your steak).
• Meanwhile saute' mushrooms and onions in olive oil until tender.
• Use the remaining red wine to deglaze pan.
• SOUPS ON!

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.