Ribeye Steak with garlic mushroom sauce

Author: admin  |  Category: recipes

Ribeye Steak-1

-4 (15 oz.) beef ribeye steaks (about 1 inch thick)
-salt to taste
-freshly ground pepper
-1 Tbsp. unsalted butter or margarine
-3 Tbsp. vegetable oil
-Garlic-Mushroom Sauce (see recipe below)


Method: Pat steaks dry on paper towels; season both sides with salt and pepper. In a heavy skillet over medium-high heat, heat 1 tablespoon butter or margarine and oil. When oil mixture is very hot, add 2 steaks; cook to desired degree of doneness. Using tongs, turn steaks every minute during cooking.

For rare steaks, cook a total of 5 to 6 minutes. For medium steaks, cook 7 to 8 minutes. For well-done steaks, cook 9 to 10 minutes. Repeat with 2 remaining steaks. Keep warm. Prepare sauce. Spoon sauce over steaks. Makes 4 to 8 servings.

Garlic-Mushroom Sauce for Ribeye Steaks:
-1 lb. small button mushrooms
-6 Tbsp. unsalted butter or margarine
-16 medium garlic cloves, peeled
-salt to taste
-1/2 tsp. freshly ground pepper
-2 tsp. Worcestershire sauce
-1/2 c. Burgundy wine
-2 c. brown veal and pork stock or canned beef broth

Method: Using a damp paper towel, wipe mushrooms; set aside. Working quickly, pour oil from skillet. Place skillet over medium-high heat. Melt butter or margarine in skillet. Add mushrooms, garlic, salt, pepper and Worcestershire sauce; stir to blend. Saute, tossing mushrooms and garlic constantly, until well browned, about 4 minutes. Add wine. Swirl pan. Scrape up brown bits from bottom. Cook, stirring quickly, until wine is reduced to a glaze, about 5 minutes. Stir in stock. Reduce to a glaze, about 10 minutes.

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