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Ribeye Steak with Mushrooms and Onions: A Perfectly Juicy, Savory Delight
There’s nothing quite like a perfectly cooked ribeye steak, tender and juicy, paired with the earthy flavors of mushrooms and the sweetness of caramelized onions. This Ribeye Steak with Mushrooms and Onions recipe is a simple yet elegant dish that’s packed with rich, savory flavors. It’s the perfect combination of tender, juicy steak and a delicious topping that will elevate your meal to gourmet status.
Whether you’re making it for a special dinner or treating yourself to something special, this ribeye steak recipe is sure to impress. Read on for the step-by-step guide to making this delicious, flavorful dish that’s guaranteed to satisfy your taste buds.
Why You’ll Love Ribeye Steak with Mushrooms and Onions
. Tender and Juicy: Ribeye steaks are known for their rich marbling, which gives the meat incredible tenderness and flavor. When cooked properly, they become melt-in-your-mouth delicious.
. Simple, Yet Gourmet: The addition of sautéed mushrooms and onions takes this steak to the next level. It’s a simple combination of ingredients, but together they create a mouthwatering balance of flavors.
. Quick to Prepare: This recipe comes together in under 30 minutes, making it perfect for a weeknight dinner or a last-minute dinner party.
. Versatile: Serve it with mashed potatoes, roasted vegetables, or a side salad for a complete meal that will please everyone at the table.
Ribeye Steak with Mushrooms and Onions Recipe
Ingredients:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon butter
1 medium onion, thinly sliced
8 ounces mushrooms (cremini, button, or portobello), sliced
2 garlic cloves, minced
1/2 cup beef broth (or red wine, for a deeper flavor)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon balsamic vinegar (optional, for added depth of flavor)
Instructions:
Instructions:
1. Prepare the Ribeye Steaks:
. Start by seasoning your ribeye steaks with salt and pepper on both sides. Let them rest at room temperature for about 15 minutes to ensure even cooking.
2. Cook the Ribeye Steaks:
. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and allow it to heat up until it starts shimmering.
. Once the pan is hot, place the ribeye steaks in the pan and cook for about 4-5 minutes per side for medium-rare, or longer for your desired level of doneness. Use tongs to flip the steaks and ensure they are seared evenly on both sides.
. Remove the steaks from the pan and let them rest on a plate, tenting with foil to keep them warm while you prepare the mushrooms and onions.
3. Sauté the Onions and Mushrooms:
. In the same skillet, add the butter and let it melt over medium heat. Add the sliced onions and cook for about 4-5 minutes, stirring occasionally, until the onions become soft and caramelized.
. Add the sliced mushrooms and minced garlic to the skillet, stirring occasionally. Cook for another 4-5 minutes, allowing the mushrooms to soften and release their moisture.
. Once the mushrooms have cooked down, pour in the beef broth (or red wine, if using) and scrape any brown bits from the bottom of the skillet. Stir in the fresh thyme and balsamic vinegar, if using. Let the mixture simmer for an additional 2-3 minutes, or until the sauce has reduced slightly.
4. Serve:
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