Best 8 Rib Eye Steaks With Mixed Mushroom Sauté Recipes

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Are you craving a mouthwatering rib eye steak cooked to perfection, accompanied by a delightful medley of sautéed mushrooms? Look no further! In this ultimate guide, we'll embark on a culinary journey to discover the secrets of crafting the perfect rib eye steak with mixed mushroom sauté. We'll explore the art of selecting the finest ingredients, the techniques for achieving the ideal sear, and the tips for creating a flavorful and aromatic sauté. Get ready to tantalize your taste buds with this delectable dish that promises to elevate your dining experience. So, let's dive right into the world of rib eye steaks and mixed mushroom sauté!

Let's cook with our recipes!

RIB EYE STEAKS WITH MUSHROOMS AND ONIONS



Rib Eye Steaks with Mushrooms and Onions image

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

1 Vidalia onion (sliced thin)
3 garlic cloves (pressed)
8 oz baby bella mushrooms (quartered)
3 tbsp butter
1/2 cup mushroom stock ((substitute beef stock of needed))
1 tsp dried thyme
salt
fresh cracked black pepper
20 oz rib eye steaks (select any size of steak desired)
salt
fresh cracked black pepper
1/2-1 tbsp butter

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

RIB-EYE STEAK WITH MUSHROOM SAUCE



Rib-Eye Steak with Mushroom Sauce image

A beefy steak with a savory and creamy mushroom sauce.

Provided by Paula Deen

Categories     entertaining     guys night

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
4 (4oz) packages gourmet blend mushrooms, sliced
1 shallot, minced
4 cloves garlic, minced
1 cup beef broth
1/2 cup heavy whipping cream
1/2 teaspoon dried thyme
salt
ground black pepper
6 1-inch thick New York strip steaks
2 tablespoons olive oil

Steps:

  • In a large skillet, melt butter over medium heat. Add mushrooms, shallot, and garlic; cook, stirring frequently, for about 10 minutes or until mushrooms are tender. Add broth and bring to a boil; reduce heat and simmer for 12 minutes or until liquid is reduced to about 1/2 cup. Stir in cream, and simmer for 6 to 8 minutes or until sauce is thickened. Stir in thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside, and keep warm.
  • Sprinkle steaks evenly with salt and pepper.
  • In a large skillet, heat oil over medium-high heat. Add steaks, in batches if necessary, and cook for 4 to 5 minutes per side or until desired degree of doneness. Remove from pan, and let stand for 10 minutes. Serve steaks with mushroom sauce. Garnish with thyme leaves, if desired.
  • Note: You can make this sauce ahead and rewarm just before serving. For the steaks, let stand at room temperature for 30 minutes before cooking. And don't be tempted to cut into them right away after they're cooked. Let them stand for 10 minutes before serving.

RIB EYE STEAK WITH SAUTEED MUSHROOMS



Rib Eye Steak with Sauteed Mushrooms image

What an indulgent steak recipe! The cooking method really gives the outer layer a nice crust and cooks the inside perfectly. The butter-wine sauce amps up the flavor of the mushrooms. I loved it drizzled on top of the steak. This steak recipe is delicious!

Provided by Ashley Lemon

Categories     Steaks and Chops

Number Of Ingredients 12

RIB-EYE STEAKS
2 rib eye steak or strip loin
1 Tbsp rosemary, fresh if you have it
4 Tbsp butter
1 Tbsp olive oil
2 tsp black pepper
SAUTEED MUSHROOMS
4 c fresh portabello mushrooms stems removed, sliced
5 Tbsp butter with no salt
1/2 c dry white wine
2 Tbsp garlic, minced
1 Tbsp soy sauce

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.

GARLIC-MUSHROOM RIBEYES



Garlic-Mushroom Ribeyes image

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

4 beef ribeye steaks (1 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

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.

RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT



Rib-Eye Steaks with Port and Mushroom Ragoût image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Port     Winter     Pan-Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 tablespoons butter
5 shallots, sliced
1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced
3/4 cup tawny Port
3/4 cup canned beef broth
1 tablespoon vegetable oil
4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon or 2 teaspoons dried Chopped fresh Italian parsley

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



Rib Eye Steaks with Mixed Mushroom Sauté image

Yield Serves 2

Number Of Ingredients 10

2 16-ounce rib eye steaks (about 1 1/2 inches thick)
Coarsely cracked black peppercorns
Dried rosemary
3 1/2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon dried rosemary
5 ounces fresh whole oyster mushrooms, trimmed
5 ounces fresh whole shiitake mushrooms, stems trimmed
2 1/2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup canned beef broth

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 WILD MUSHROOMS



Rib-Eye Steak With Wild Mushrooms image

Make and share this Rib-Eye Steak With Wild Mushrooms recipe from Food.com.

Provided by lazyme

Categories     Meat

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic, minced
1 teaspoon chili powder
2 tablespoons olive oil
2 lbs rib eye steaks, bone In
2 slices bacon, finely chopped
1/2 onion, finely chopped
1 tablespoon olive oil
6 ounces shiitake mushrooms, quartered
1/8 teaspoon dried red pepper flakes
1 cup chicken broth
3 garlic cloves, chopped
2 tablespoons Italian parsley, chopped
1 tablespoon maple syrup
1 tablespoon fresh lime juice

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.

Nutrition Facts : Calories 1562.6, Fat 125.4, SaturatedFat 45.1, Cholesterol 313.9, Sodium 1892.7, Carbohydrate 19.8, Fiber 3.6, Sugar 9.9, Protein 85.8

MUSHROOM RIBEYES



Mushroom Ribeyes image

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

2 beef ribeye steaks (8 ounces each)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 teaspoons canola oil
1 small onion, thinly sliced
1 cup sliced fresh mushrooms
1 envelope brown gravy mix
1/3 cup sour cream

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.

Tips:

  • Choose high-quality rib-eye steaks: Look for steaks that are at least 1 1/2 inches thick and have good marbling. This will ensure that the steaks are juicy and flavorful.
  • Season the steaks liberally: Use a good quality steak seasoning or simply salt and pepper. Be sure to season both sides of the steaks.
  • Sear the steaks in a hot pan: This will create a nice crust on the outside of the steaks and help to lock in the juices.
  • Cook the steaks to your desired doneness: Use a meat thermometer to ensure that the steaks are cooked to your liking.
  • Let the steaks rest before serving: This will allow the juices to redistribute throughout the steaks, making them more tender and flavorful.
  • Serve the steaks with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, and a salad.

Conclusion:

Rib-eye steaks with mixed mushroom sauté is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. By following these tips, you can ensure that your steaks are cooked to perfection and that the mushroom sauté is flavorful and delicious. Enjoy!

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