Ribeye Steak Topped With Sautéed Wild Mushrooms
Expertly seasoned tender and rich ribeyes are grilled to perfection and then finished with a hand-made mushroom topper.
Servings: 4 servings
Ingredients
Ribeye Steaks
- 4 6 oz. Omaha Steaks Ribeyes thawed
- 2 tablespoons Omaha Steaks Private Reserve® Seasoning
- Cooking oil
Sautéed Wild Mushrooms
- 1 lb. wild mushrooms, sliced
- 1 tablespoon canola oil
- 1 tablespoon garlic, chopped
- 1 tablespoon shallots, chopped
- 1 tablespoon thyme, chopped
- 1/4 cup red wine
- Salt
- Pepper
Instructions
Sautéed Wild Mushrooms
- Heat a large skillet over high.
- Add canola oil first, then add garlic and shallots and cook until they turn transparent.
- Add sliced mushrooms and thyme and sauté for 4-5 minutes.
- Deglaze pan with red wine and season with salt and pepper to taste.
- Let simmer until most of the liquid has cooked away, then set aside for plating.
Ribeye Steak
- Preheat grill on high.
- Pat thawed steaks dry with paper towels, then brush each side with cooking oil and generously season both sides with seasoning.
- Add steaks to grill and cover; grill 10-14 minutes, turning once, or until temperature reaches 130 degrees Fahrenheit, as per a meat thermometer, for medium-rare doneness. Once doneness is achieved, allow steaks to rest for 5 minutes. For a different desired doneness, refer to our helpful Steak Cooking Chart.
- Plating: Serve steaks topped with sautéed wild mushrooms.