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.
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
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
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
RIBEYE STEAK SANDWICHES
Make and share this Ribeye Steak Sandwiches recipe from Food.com.
Provided by Tiffany D.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the caramelized onions:.
- Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
- For the steaks:.
- Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
- Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
- Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
- Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
- For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
- Directions:.
- Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
- Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
- Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
- Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
- Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
- For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
Nutrition Facts : Calories 176.2, Fat 8.2, SaturatedFat 3.3, Cholesterol 11.4, Sodium 169, Carbohydrate 23.6, Fiber 1.8, Sugar 10.8, Protein 3
STEAKHOUSE RIB-EYE
Make and share this Steakhouse Rib-Eye recipe from Food.com.
Provided by dawsoniv
Categories Steak
Time 10m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare your grill and add steaks when almost every bit of coal is white.
- Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.
RIB-EYE STEAK WITH HORSERADISH AND MUSHROOM CREAM
This is a quick sauce with horseradish, mushrooms, and sour cream that you can whip up in a few minutes to enhance steaks on the grill.
Provided by ChrisMc
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Broil steaks.
- Cook onions and garlic in oil; when soft, add mushrooms.
- Combine stock and cornstarch.
- Add stock to skillet along with horseradish, thyme, and pepper.
- Bring the sauce to a boil and cook 1-2 minutes.
- Add the sour cream and remove from heat.
- Serve over steak.
Nutrition Facts : Calories 302.5, Fat 26.8, SaturatedFat 6.1, Cholesterol 14.9, Sodium 304.7, Carbohydrate 13.3, Fiber 2.6, Sugar 5.2, Protein 5.8
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
STEAK WITH CARAMELIZED ONIONS
Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.
Provided by mielhollinger
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet melt butter over medium-low heat.
- Add onions and garlic.
- Cook, covered, for 13-15 minutes or until onions are tender.
- Add brown sugar and salt.
- Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
- Meanwhile, cut meat into 4 serving-size pieces.
- Sprinkle pepper on both sides of each meat piece.
- Place on the unheated rack of a boiler pan.
- Broil 3 inches from the heat to desired doneness, turning once.
- (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
- Spoon onion mixture over steak.
- Sprinkle with parsley.
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