BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
RIB-EYE STEAKS THAT ARE SUPERB
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.
Provided by William Uncle Bill
Categories Steak
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
- Now, coat both sides generously with coarse black pepper and granulated garlic powder.
- Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
- For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
- Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
- Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
- The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
- If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
- Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
- Scrape off any excess coarse pepper and salt if desired and discard.
- I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
- Serve with freshly processed horseradish.
- NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
- Do not use ordinary table salt.
- Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.
Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40
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.
RIBEYE CHEESESTEAK
This Ribeye Cheesesteak has a long crusty roll filled with tender pan fried juicy Ribeye steaks, green pepper, onions, mushrooms and melted provolone cheese. These Ribeye Sandwiches are finished in the oven and ready in just 30 minutes.
Provided by Zona
Categories Beef
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 C).
- In a zipper baggie, marinate the steak with the Worcestershire sauce, salt and pepper while you cut the vegetables.
- Slice the bell pepper, onion, and mushrooms.
- Drop the butter into a cast iron skillet and heat on medium high.
- Remove the steak from the marinade, put it in the pan and brown well without moving for about 5 minutes, until a good crust forms. Discard the marinade.
- Flip the steak over and cook about 5 more minutes or until a similar crust forms.
- Remove the steak from the pan and add the veggies to the pan.
- Cook for 3 - 5 minutes and remove from heat.
- Cut the Ribeye into 1/2 inch cubes or thin slices.
- Place the sub buns on a baking sheet lined parchment paper.
- Open the rolls and slice in half if they aren't already pre-cut.
- Cut each slice of provolone cheese in half and add two half pieces of cheese to the bottom of each deli roll.
- Top the cheese with the steak.
- Then add the green peppers, onions, and mushrooms.
- Finally, top with 2 additional half slices of cheese.
- Bake the sandwiches for about 10 minutes or until the cheese is melted.
Nutrition Facts : Calories 1173 calories, Carbohydrate 52.2 grams carbohydrates, Cholesterol 289 milligrams cholesterol, Fat 53.6 grams fat, Fiber 7.9 grams fiber, Protein 125.9 grams protein, SaturatedFat 27.9 grams saturated fat, ServingSize 1 Sandwich, Sodium 1440 milligrams sodium, Sugar 9.5 grams sugar
GRILLED RIBEYE STEAKS WITH CARAMELIZED ONIONS AND MUSHROOMS
Grilled Ribeye Steaks with Caramelized Onions and Mushrooms are a summer fixture at our house. A simple, easy meal your family will love!
Provided by Michelle
Time 1h5m
Number Of Ingredients 9
Steps:
- Pat the steak dry thoroughly with paper toweling. Cover with plastic wrap and rest at room temperature for 30 minutes. Liberally salt and pepper both sides of the steak right before grilling.
- Meanwhile, prepare your charcoal grill. Light the coals using a chimney starter. When the coals are thoroughly ashed over, dump them into the kettle of your grill on one side for indirect heating. Place the grate on top and clean well.
- Place the steak directly over the hot coals. Grill for 1-3 minutes, until the steak develops a nice sear. Flip and repeat on the other side.
- Move the steak to the indirect side of the grill (but still close to the coals). Grill, flipping once, until done to your liking (see Recipe Notes #3-4).
- When the steak is approximately 5 minutes away from being done, heat a cast-iron skillet over high heat on the stovetop. When the skillet is hot, reduce the heat to medium-high and add the butter. When the butter is melted, tilt the pan to spread the butter and olive oil all around the skillet. Add the onions and mushrooms. Saute, stirring frequently, until the vegetables are softening and turning a light, golden-brown color.
- Remove the steak from the grill when it reaches your desired doneness. Rest for a minimum of 10 minutes. Slice the steak against its grain and serve with the mushrooms and onions.
Nutrition Facts : ServingSize 1/2 steak, ~1 cup onion-mushroom mix, UnsaturatedFat 0 grams unsaturated fat
BBQ RIB EYE STEAK
Provided by Food Network
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the marinade: Combine garlic, rosemary, and olive oil in glass dish or stainless-steel bowl. Place steaks in olive oil mixture. Marinate steak for 1 hour before cooking.
- For the sauce: On a low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon, stir mixture well for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes stirring occasionally.
- To prepare the steak: Heat cast iron skillet (with grill marks) until skillet is very hot. Remove steaks from marinade and pat semi-dry. Place steaks in hot skillet and cook to desired temperature. Baste steak with BBQ sauce to taste.
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 W/ PORTABELLA MUSHROOM TOPPING
I had this steak last night and I'm still thinking about how great it turned out. If you love steak like I do you will love the pairing of the steak with the portebello mushrooms in a red wine reduction. YUM!
Provided by m_peaches07
Categories < 4 Hours
Time 1h15m
Yield 2 STEAKS, 2 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 309.3, Fat 27.1, SaturatedFat 3.8, Sodium 295.5, Carbohydrate 6.2, Fiber 0.7, Sugar 2.3, Protein 0.8
STEAKS WITH MUSHROOM GRAVY
Steaks With Mushroom Gravy is simple and delicious with a quick and easy homemade gravy made from scratch!
Provided by Karina
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Pat steaks dry with paper towel. Season with salt and pepper to your taste.
- Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Rest for 5 minutes.
- Heat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.
- Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften.
- Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
- Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side. Garnish with chopped thyme, parsley or rosemary if desired.
Nutrition Facts : Calories 611 kcal, Carbohydrate 9 g, Protein 49 g, Fat 45 g, SaturatedFat 19 g, Cholesterol 149 mg, Sodium 713 mg, Sugar 2 g, ServingSize 1 serving
GOURMET RIB EYE STEAK RECIPE BY TASTY
Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme
Provided by Pierce Abernathy
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F (95°C).
- Generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
- Heat the canola oil in a pan over high heat until smoking.
- Sear the steak for 30 seconds on the first side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
- Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
- Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
BBQ RIB-EYE - YOU WON'T BELIEVE IT!
You won't believe it, but a well done steak with the moist, melt-in-your mouth flavor of a medium rare. All you need is cola, garlic powder, salt, pepper, bbq sauce and bacon.
Provided by DESTAGG
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 4h40m
Yield 4
Number Of Ingredients 7
Steps:
- Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
- Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
- Preheat an outdoor grill for high heat.
- Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
- Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 66.4 g, Cholesterol 86.9 mg, Fat 32.7 g, Fiber 1 g, Protein 23.4 g, SaturatedFat 11.2 g, Sodium 2498.5 mg, Sugar 52.3 g
PAN-FRIED RIB-EYE STEAK
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour - great with a red wine sauce
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.
Nutrition Facts : Calories 520 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 39 grams protein, Sodium 0.67 milligram of sodium
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- Ribeye is one of my favorite steaks, and Mushrooms are one of my favorite steak sides. Why not combine the two? In this recipe video, I show you to make a grilled ribeye steak, along with grilled balsamic portobello mushrooms. The steak, perfectly seared on the outside, has a ton of salty, crispy flavor, while the portobellos are soft and tender, with a sweet/sour flavor that comes from the balsamic. All of it has a nice smoky char from the grill, and I think you are going to absolutely love it. Throw a baked potato in the oven and you’ve got the perfect meal. Hope you enjoy it as much as I do. Recipe Overview and Keys to Success To cook the best Ribeye and balsamic portobellos, make sure you do the following things:
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