Indulge in a culinary journey with our exquisite Garlic Mushroom Ribeyes, where succulent ribeyes are expertly paired with a symphony of flavors. This delectable dish is a masterpiece, featuring tender ribeyes seared to perfection and smothered in a luscious garlic mushroom sauce. The earthy notes of mushrooms, the aromatic essence of garlic, and the rich, savory flavors of the ribeyes create a harmonious balance that will tantalize your taste buds. Accompanying this main course are three exceptional recipes: a creamy and indulgent Garlic Butter Mushrooms, a vibrant and refreshing Cucumber Tomato Salad, and a decadent Chocolate Mousse for a sweet ending. Prepare to embark on a culinary adventure that will leave you craving for more.
Here are our top 8 tried and tested recipes!
GARLIC BUTTER HERB STEAK AND MUSHROOMS
Garlic Butter Herb Steak and Mushrooms is a perfectly juicy steak cooked in a skillet with a garlic herb butter and mushrooms. This is an easy restaurant meal that your family will love!
Provided by Alyssa Rivers
Time 25m
Number Of Ingredients 14
Steps:
- In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
- Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
- Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.
Nutrition Facts : Calories 413 kcal, Carbohydrate 4 g, Protein 25 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 107 mg, Sodium 188 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RIBEYE WITH MASHED POTATOES AND MUSHROOM SAUCE
Steps:
- Preheat the oven to 375 degrees F. Set a wire cooling rack inside a sheet pan.
- Remove the steak from the fridge and bring to room temperature, about 45 minutes.
- Mix together the garlic powder, onion powder, salt and cayenne in a small bowl. Sprinkle the entire steak with the rub on both sides, adding more salt if necessary.
- Add 2 tablespoons olive oil to a large cast-iron skillet and heat over medium high. When the skillet is lightly smoking, sear the steak until well browned, 3 to 4 minutes per side. While searing, use a spoon to baste the steak with the oil from the pan. Turn off the heat and place the garlic halves cut-side down in the skillet and sprinkle the thyme sprigs around the steak. Transfer the skillet to the oven to finish cooking until the internal temperature reaches 135 degrees F when measured with an instant-read thermometer not touching bone, about 8 minutes. Remove the steak and garlic halves to the cooling rack to rest for 10 minutes.
- Meanwhile, bring the potatoes and remaining 4 garlic cloves to a boil in a medium pot of heavily salted water. Reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain the potatoes and return them to the empty pot.
- Heat a skillet over medium-high heat and coat with olive oil. Add the shallots and sweat until soft, about 3 minutes. Add the sliced mushrooms and a pinch of salt. Continue cooking, tossing occasionally to ensure that the mushrooms do not stick to the skillet, until the mushrooms are tender and browned, about 10 minutes. Add the red wine and simmer until reduced by half, about 3 minutes. Stir in the demi-glace and reduce until the mixture is thick, saucy and coats the back of a spoon, about 4 minutes.
- Using an electric hand mixer, beat the potatoes until smooth. Add 2 pats of butter and a splash of the hot heavy cream. Continue mixing. Repeat, adding more butter and cream 2 more times and finishing with a pinch of salt.
- Cut the bone off the steak and slice the meat on the bias, keeping the slices together (reserve the bone). Fan the steak slices on a serving plate and garnish with the bone and the roasted garlic halves. Spoon the mushroom sauce around the edge of the steak and garnish the steak with chives. Serve with a small ramekin of extra sauce. Serve the mashed potatoes in a separate bowl garnished with a small pat of butter and more chives.
GARLIC-BUTTER ROASTED MUSHROOMS
Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.
Provided by France C
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Clean mushrooms with a damp paper towel and gently remove and discard stems.
- Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
- Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 4.4 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 6.4 g, Sodium 145.4 mg, Sugar 1.9 g
RIB-EYE STEAK WITH MUSHROOM SAUCE
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
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.
CAST IRON RIBEYE WITH GARLIC MUSHROOMS
This Cast Iron Ribeye Steak Recipe is the quickest and easiest way to cook a steakhouse quality meal at home that is perfect for a special occasion!
Provided by Courtney Rowland
Categories Beef
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees.
- Remove the steak from the packaging and allow it to rest at room temperature while the oven preheats. Brush both sides of the steak with vegetable oil and sprinkle generously with salt and pepper.
- Place a cast iron skillet over medium high heat and coat with about a Tablespoon of vegetable oil. Heat the pan until the oil is shimmering and droplets of water sizzle in the pan. Add the steaks to the pan and allow them to cook until seared on one side, about 3-4 minutes. Flip the steaks over and then place in the oven to continue cooking until the internal temperature reaches 145 degrees for medium, or about another 4-6 minutes. Remove the steaks from the oven, transfer to a plate (preferably a warm plate!) and place a Tablespoon of butter on each steak. Tent with foil and allow to rest for at least 10 minutes.
- Meanwhile, make the mushrooms. Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and allow them to cook undisturbed until well browned on one side. Flip them over and continue to saute until the mushrooms are soft and browned. Stir in the garlic and cook for another minute, or until fragrant. Serve the steaks with the mushrooms on top.
Nutrition Facts : Calories 480 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 41 grams fat, Fiber 3 grams fiber, Protein 24 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 2, Sodium 338 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by USA WEEKEND columnist Jean Carper
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Adjust oven rack to center position and heat oven to 250 degrees F.
- Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
- Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
- Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
- Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
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.
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.
Tips:
- Use high-quality ingredients for the best flavor. Look for USDA Prime or Choice ribeyes, and fresh, firm mushrooms.
- Don't overcrowd the pan when searing the steaks. This will prevent them from cooking evenly.
- Sear the steaks for 2-3 minutes per side for medium-rare, or longer for a more well-done steak.
- Let the steaks rest for 5-10 minutes before slicing and serving. This will help them retain their juices.
- Use a variety of mushrooms for a more complex flavor. Cremini, shiitake, and oyster mushrooms are all good choices.
- Add some fresh herbs, such as thyme or rosemary, to the mushrooms for extra flavor.
- Serve the steaks with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Garlic Mushroom Ribeyes are a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. With tender, juicy steaks, flavorful mushrooms, and a rich garlic sauce, this dish is sure to please everyone at the table. So next time you're looking for a satisfying and flavorful meal, give Garlic Mushroom Ribeyes a try!
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