BAKED RIB EYE STEAKS WITH MUSHROOMS
This is for frozen steaks. From freezer to oven to plate. This is not for thick cuts of meat. Thick cuts allow extra baking time. Everything my Mom told me "not to do" with a steak is in this recipe and it works!
Provided by Montana Heart Song
Categories Steak
Time 26m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 13.2, Fat 0.2, Sodium 3, Carbohydrate 2, Fiber 0.6, Sugar 1.2, Protein 1.9
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.
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.
RIB-EYE STEAK WITH WILD MUSHROOMS
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
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
SEARED RIB-EYE STEAK, SAUTEED SHALLOTS & SHIITAKE MUSHROOMS
from San Francisco Chronicle food section: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/01/22/FDO11A1E1S.DTL#recipe4
Provided by Sloog
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat the vegetable oil in a skillet over medium-high heat. Add the shallots and mushrooms, and saute until soft. Remove and set aside.
- In the same skillet, heat the olive oil over medium-high heat. Add the steak and sear on each side for about 2 minutes, or enough to leave the insides pink and juicy. Remove steak from heat, but leave the juices in the pan.
- Lower the heat to medium. Return the mushrooms and shallots back to the skillet; add the soy sauce and stir until the vegetables are well coated.
- Slice the steaks into bite-size pieces and pour the mushroom mixture over the meat. Serve immediately, with steamed rice.
SUNDAY RIB-EYE STEAKS WITH BLUE CHEESE BUTTER, MUSHROOMS AND SHERRY
Whether it's Sunday night or date night, this dish is sure to impress. Chef Richard Blais teaches us how to cook restaurant-quality steaks at home. We'll learn the chef trick of basting steaks with butter, plus two accompaniments that take this meal to the next level: mushrooms deglazed with sherry, and a super savory blue cheese butter to finish the steaks.
Provided by Richard Blais
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
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.
RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT
Categories Beef Mushroom Sauté Quick & Easy Steak Port Winter Pan-Fry Bon Appétit
Yield Serves 4
Number Of Ingredients 9
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 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
RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE
Categories Beef Mushroom Sauté Father's Day Blue Cheese Rosemary Steak Brandy Winter Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 11
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 STEAK WITH SAUTEED MUSHROOMS
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
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 STEAK AND MUSHROOM RISOTTO
Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Provided by Culinary Envy
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h59m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 24.5 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 9.3 g, Sodium 304.6 mg, Sugar 3.1 g
AWESOME OVEN BAKED RIB EYE STEAK
At most of the restaurants that I worked at we always finished out steaks in the oven. We'd use the grill to get those nice looking grill marks, and then stick it, pan and all into the oven at a set temperature. With the constant temperature, you were always assured of a perfectly done steak, every time. This recipe uses a...
Provided by Andy Anderson !
Categories Beef
Time 55m
Number Of Ingredients 7
Steps:
- 1. Chef's Note: Although I am recommending a rib eye steak, the photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
- 2. Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
- 3. Thinly slice the mushrooms.
- 4. Add the mushrooms to a bowl; combine with 2 tablespoons of the olive oil, and salt and pepper, to taste. Reserve.
- 5. Pat the steak dry with a few paper towels.
- 6. Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil, and then sprinkle with the salt, pepper, and any additional spices you might want to add.
- 7. Turn the steak over, and repeat on the other side.
- 8. Chef's Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
- 9. Chef's Tip: If you're adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
- 10. Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
- 11. Chef's Note: The more uniform the temperature of the steak, the more evenly it will cook.
- 12. Place a rack in the middle position, and preheat the oven to 410f (210c).
- 13. Chef's Tip: The pan will be up to heat when a drop of water dances around the pan, and quickly evaporates.
- 14. Add the mushrooms, and sauté for about two minutes.
- 15. Push the mushrooms to either side of the pan, and place the steak in the middle.
- 16. Allow the steak to cook in the pan, for 3 to 4 minutes.
- 17. Chef's Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it's developing an excellent crust.
- 18. Flip the steak over, and then take off the fire.
- 19. Quickly move the mushrooms to the top of the steak, and then add the two tablespoons of butter.
- 20. Add the pan to the preheated oven, and then cook until reaching desired doneness.
- 21. Chef's Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes Rare 5-6 minutes Medium Rare 6-8 minutes Medium 7-10 minutes Well done... Not in my Kitchen (you're on your own)
- 22. Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan), before cutting. Be careful, that pan and that handle are super hot.
- 23. Chef's Note: Resting a steak, allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon, all the juices will spill out onto your cutting board, and I HATE it when that happens.
- 24. Serve with some good mash potatoes, and/or veggie of choice. Enjoy
- 25. Keep the faith, and keep cooking.
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