Ribeye Steak Topped with Sauteed Wild Mushrooms

Recipe Categories: All Recipes | Ribeye Steak | Steaks | BBQ and Grilling | Father's Day

Prep time: 30 min

Cook time: 15 min

Serves: 4

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.

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Private Reserve® Ribeyes

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4 (12 oz.) steaks

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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

Preparation

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.