It’s never been easier to bring the steakhouse home than with this mouthwatering and earthy ribeye steak topped with sautéed wild mushrooms recipe! Expertly seasoned tender and rich ribeyes are grilled to perfection and then finished with a hand-made mushroom topper featuring garlic, shallots, and thyme in a red wine reduction that’s unexpectedly simple and guaranteed delicious.
Why We Love This Seasoned Ribeye Recipe
When you’re craving a juicy, buttery steak, only the fan-favorite ribeye will do. And when you’re taking the extra time to sauté mushrooms for the perfect homemade topper, only the best ribeye will do: Omaha Steaks Ribeye! Carved by master butchers from our mouthwatering Omaha Steaks Boneless Heart of Prime Rib Roast, these steaks are extra-aged for at least 28 days to deliver a level of flavor and tenderness that will elevate any meal. And just when you thought a steak boasting rich, melt-in-your-mouth marbling couldn’t taste any better, we’re adding even more exquisite flavor with Omaha Steaks Private Reserve® Seasoning. This complementary blend features unique notes of coriander, dill, and caraway over a baseline of garlic, chili pepper, and onion for a truly magnificent experience in every bite.
Before You Start
- Safely thaw your rich and tender Omaha Steaks Ribeyes overnight in the refrigerator or for 30 minutes in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Large Skillet
- 1 Basting Brush
- 1 Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Ribeye Steak Topped With Sautéed Wild Mushrooms
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.
Omaha Steaks
Hand-carved from the finest beef, expertly selected for incredible marbling and flavor, then carefully aged to maximize tenderness.