RIB EYE STEAKS WITH MUSHROOMS AND ONIONS
These delicious, tender rib eye steaks are made in the oven and topped with an easy, buttery mushroom and onion topping.
Provided by lyuba
Categories Main Course
Time 1h5m
Number Of Ingredients 12
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.)
Nutrition Facts : Calories 857 kcal, Carbohydrate 20 g, Protein 62 g, Fat 61 g, SaturatedFat 31 g, Cholesterol 226 mg, Sodium 581 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
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.
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
MUSHROOM RIBEYES
Who can resist a juicy ribeye steak topped with mushrooms and onions in a rich gravy? Simply add a green salad and an impressive dinner is served.-Kathleen Hendrick, Alexandria, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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°).
Nutrition Facts : Calories 448 calories, Fat 31g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1341mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 26g protein.
RIB EYE STEAK WITH MUSHROOMS & ONIONS
You can't get a complete meal faster than this. Seven minutes start to finish if you do the prep work before hand. Prep works consist of opening can of veggies, put in pan. Putting water in sauce pan for instant potatoes. Try a package of Betty Crockers instant potatoes "Simple Recipe Potatoes" Cheddar & Sour Cream, goes great with this steak. Heat veggies & make instant potatoes as steak is cooking. Cooking steak for 7 minutes made my steak medium rare (perfect) but I had a thicker steak. Again this is for the Xpress Redi-Set-Go machine.
Provided by Catnip46
Categories Meat
Time 7m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 504.7, Fat 38, SaturatedFat 15.4, Cholesterol 115.9, Sodium 102.2, Carbohydrate 6.8, Fiber 1.7, Sugar 3.6, Protein 33.6
GARLIC-MUSHROOM RIBEYES
It's easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.-Kelly Ward Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 632 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 305mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
RIBEYE WITH CARMELIZED MUSHROOMS AND ONIONS RECIPE - (4/5)
Provided by á-48467
Number Of Ingredients 9
Steps:
- Place the steaks on a plate and generously coat them with sea salt and freshly ground black pepper. Pour the olive oil into a small bowl and stir in the chopped rosemary. Pour the olive oil and rosemary onto the steaks, coating both sides of the steaks. Let stand for 30 minutes, allowing the steaks to come to room temperature. While the steaks are marinating, prepare the caramelized onions and mushrooms. Heat the olive oil in a skillet on the stovetop over low heat until fragrant - about 5 minutes. Pour the sliced onions and mushrooms into the skillet and turn the heat up to medium high. When the onions and mushrooms begin to brown, turn the heat down to medium again. Stir until they're a golden brown color and then remove them from the heat. Add the 2 teaspoons of balsamic vinegar and use a spatula to scrape any brown bits from the bottom of the pan. Keep warm. Heat the grill to high and grease the grill grate. Place the marinated steaks directly over high heat and cover the grill. For medium steaks, cook for 6 minutes on one side, and then flip the steaks over and cook for another 5 minutes. Remove from the grill and allow the steaks to rest for 10 minutes before serving. Serve topped with the warm caramelized onions and mushrooms.
RIB EYE STEAKS WITH MIXED MUSHROOM SAUTé
Yield Serves 2
Number Of Ingredients 10
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.
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