Ribeye Steak Topped with Sauteed Wild Mushrooms
- by Omaha Steaks
- Jun 13, 2020
One of the best things about steak is that you don’t have to complicate it to get amazing results. Follow these simple instructions for a perfectly grilled ribeye topped with a rich mélange of wild mushrooms, shallots, garlic, and herbs that complements the beef perfectly.
Ribeye Steak Topped with Sauteed Wild Mushrooms
One of the best things about steak is that you don't have to complicate it to get amazing results. Follow these simple instructions for a perfectly grilled ribeye topped with a rich melange of wild mushrooms, shallots, garlic, and herbs that complements the beef perfectly.
Servings: 4
Calories: 280kcal
Ingredients
- 4 Omaha Steaks Ribeyes
- 2 Tbsp. Omaha Steaks Private Reserve Rub
- 1 lb. wild mushrooms sliced
- 1 Tbsp. canola oil
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped shallots
- 1 Tbsp. chopped thyme
- 1/4 cup red wine
- Salt and pepper to taste
Instructions
- Thaw Omaha Steaks Ribeyes overnight in the fridge or quick-thaw by placing sealed steaks in a sink with water for 15 to 30 minutes.
- Preheat grill on high.
- Prepare the mushroom mix by heating a large skillet over high heat. Add the canola oil, then add the garlic and shallots and cook until they turn transparent. Add the mushrooms and thyme and sauté for 4-5 minutes. Deglaze the pan with the red wine and season with salt and pepper to taste. Let simmer until most of the liquid has cooked away. Reserve.
- Blot dry steaks with a clean paper towel then brush each side with cooking oil. Generously season both sides of steaks with Omaha Steaks Private Reserve Steak Rub.
- Grill steaks to desired doneness. For a medium rare steak about 5 minutes on the first side and 3-4 minutes on the second side.
- Serve each steak topped with the sautéed wild mushrooms.
Nutrition
Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Cholesterol: 110mg | Sodium: 270mg | Fiber: 1g
