Best 3 Rib Eye With Mushroom Pan Sauce And Broccoli Salad Recipes

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Indulge in a culinary masterpiece that tantalizes your taste buds with a juicy and flavorful rib-eye steak accompanied by a rich and savory mushroom pan sauce. This delectable dish promises an explosion of umami flavors, perfectly complemented by a refreshing and vibrant broccoli salad. Get ready to embark on a delightful journey of cooking as we explore the step-by-step recipes for each component of this delectable meal, ensuring a memorable dining experience.

Here are our top 3 tried and tested recipes!

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.

DRY RUBBED RIB EYE WITH MUSHROOM SAUCE



Dry Rubbed Rib Eye with Mushroom Sauce image

Provided by Anne Burrell

Time 50m

Yield 1 serving

Number Of Ingredients 30

2 generous pinches kosher salt
1 generous pinch brown sugar
Small pinch cayenne pepper
1 pinch garlic powder
1 bone-in rib eye steak
Extra-virgin olive oil
1 small shallot, minced
Kosher salt
1/2 clove garlic, smashed and finely chopped
6 cremini mushrooms, stems removed, sliced
1 shot brandy
3/4 cup veal demi-glaze
2 fresh sage leaves, finely chopped
1 tablespoon finely chopped fresh chives
Extra-virgin olive oil
Crispy Smashed Potatoes, recipe follows
1 serving Glazed Carrots, recipe follows
3 red bliss or other new potatoes, cut into quarters
Kosher salt
3 tablespoons extra-virgin olive oil
1 clove garlic, smashed and finely chopped
Pinch crushed red pepper
Kosher salt
1 pound baby carrots, tops removed but with a little green left attached
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs fresh thyme, leaves picked
Pinch cayenne pepper

Steps:

  • For the steak: Combine all the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Let sit for a few minutes.
  • Preheat a saute pan or cast iron skillet over high heat.
  • Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
  • Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the brandy and cook until it has reduced by half.
  • Add the veal demi-glaze. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone over Crispy Smashed Potatoes and top with mushroom sauce. Serve with Glazed Carrots on the side.
  • Place the potatoes in a saucepan filled with cold water. Salt the water. Bring the potatoes to a boil over medium-high heat. Cook until just tender, 8 to 10 minutes. Drain the potatoes.
  • Heat the olive oil in a pan with high sides over high heat. Stir in the garlic and cook for 1 minute. Stir in the crushed red pepper. Add the potatoes and saute until beginning to brown. Lightly smash the potatoes and flip them to brown the other side. Season with salt and keep warm.
  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup water. Bring the pan to medium heat, swirling occasionally. When most of the water has reduced and the mixture seems homogenous, remove the garlic and add the carrots and stir until they are coated. Cook until the carrots are completely coated and hot, another 2 to 3 minutes.

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.

Tips:

  • To ensure the rib-eye steaks are cooked to your desired doneness, use a meat thermometer to check the internal temperature.
  • For a flavorful and juicy steak, allow it to rest for 5-10 minutes before slicing and serving.
  • To enhance the taste of the mushroom pan sauce, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • To make the broccoli salad more refreshing, add a squeeze of lemon juice or a splash of vinegar.
  • For a healthier option, substitute Greek yogurt or low-fat sour cream in the broccoli salad dressing.
  • To save time, use pre-cooked bacon or pancetta in the broccoli salad.

Conclusion:

This delectable combination of rib-eye steak, mushroom pan sauce, and broccoli salad offers a well-rounded and flavorful meal. The juicy steak, complemented by the savory sauce and the refreshing crunch of the broccoli salad, creates a symphony of flavors that will tantalize your taste buds. Whether you're hosting a special dinner or simply looking for a satisfying weeknight meal, this recipe is sure to impress.

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