Rib Eye Steaks With Merlot Mushroom Melange Recipes

RIB-EYE STEAK

Steps:

• Preheat a grill to high heat.
• Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
• In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference.

RIB EYE STEAK WITH SAUTEED MUSHROOMS

Steps:

• 1. Salt steaks - Salting is really easy and makes a big difference. Pat your steaks dry then use either Kosher or Sea salt, and top them generously. Allow to sit at room temperature for 30 min to an hour and a half.
• 2. Once time has passed use a paper towel to absorb the moister that forms on top of the steaks. This is the excess water the salt pulls out leaving you with a juicier steak.
• 3. Add black pepper and rosemary to the steaks. Brush the olive oil over the steaks.
• 4. Preheat oven to 425 F. If you have a broiler pan or a cast iron pan place in the oven. A pizza stone would also work if you have that on hand.
• 5. Heat 2 tablespoons butter in a saute pan, or skillet. Try the water test to make sure the pan is hot enough to give the steaks a good seared crust. The water test is done by just dropping a couple DROPS of water into the hot butter, if it sizzles and crackles its good to go.
• 6. Top each steak with a tablespoon of butter. No need to smear on just place a small mound of butter in the center of the steak. Add steaks and cook for 2 - 3 min on each side.
• 7. Open oven and place steaks directly on baking dish. Cook 3 -4 min each side depending on how you like it done. I cooked mine for 3 min each side and it came out medium. Top with mushrooms and enjoy!
• 8. SAUTEED MUSHROOMS: Heat butter in saute pan used for cooking the steaks. Add white wine, garlic and soy sauce, cook for 3 min. Add mushrooms and cook another 3 - 5 min or until done. Top steaks and allow to set for 5 min to absorb the flavors.

RIB-EYE STEAK AND POTATOES FOR TWO

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

SUNDAY RIB-EYE STEAKS WITH BLUE CHEESE BUTTER, MUSHROOMS AND SHERRY

Steps:

• Season the steaks with salt and pepper, then sprinkle with the onion powder and garlic powder.
• Heat a large skillet over high heat. Coat with a little oil, then add the steaks and cook on each side for 4 minutes or until seared. After the second flip, add the 2 tablespoons butter, the rosemary and garlic. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks for 2 more minutes. Flip the steaks and baste again for 2 minutes. Remove the steaks from the skillet and let rest on a platter.
• Meanwhile, cook the mushrooms: Heat a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden, 4 to 5 minutes. Remove the skillet from the heat, add the sherry, then return to the heat and cook, scraping any browned bits from the bottom with a wooden spoon. Add the butter, swirl the skillet to coat, then season with salt and pepper. Set aside and keep warm.
• For the blue cheese butter: Mash the butter, blue cheese and parsley together with a fork in a small bowl until combined. Use right away or refrigerate for up to 2 weeks. Alternatively, you can fill small cookie cutters with the blue cheese butter and refrigerate until firm enough to unmold and take on a decorative shape. A leaf-shaped cutter would be pretty.
• Serve the mushrooms directly on top of the steaks. Or slice the steaks and serve the mushrooms in a side dish. Top each steak with a pat of the blue cheese butter, if desired.

RIBEYE WITH MUSHROOMS

Steps:

• Combine the rub ingredients, rosemary through the cinnamon, in a small bowl.
• Pat dry the steaks and place on a work surface. Sprinkle rub to just cover one side of the steaks, and rub it into the meat. Turn the steaks over and repeat. Leave the steaks out at room temperature for 15 minutes to absorb the rub.
• Start the mushroom sauce. Melt 1 tablespoon of the butter in a large skillet on medium heat. Add the minced garlic, sauté until it becomes fragrant, about 1 minute. Stir in the mushrooms, and cook about 5 minutes until the mushrooms begin to sweat.
• Pour the red wine into the skillet and stir. Add the thyme, salt and pepper to taste. Cook until the red wine has mostly absorbed into the mushrooms, about 5 minutes. Finish the sauce by adding the reserved tablespoon of butter, stirring the butter to melt in with mushrooms. Keep the mushrooms warm as the steaks grills.
• Preheat a grill to medium high as the mushrooms are cooking. When ready, coat the grill with oil spray. Add the ribeye steaks to the grill. Grill covered for 6 minutes, then turn the steaks over and grill covered for another 6 to 7 minutes. 12 minutes total grilling time got our steaks to a good medium rare; depending on your taste and size of your steaks you may want to add a few more minutes grilling time.
• When the steaks are done, remove to a platter and let them rest for a few minutes. Then, trim excess fat and slice the steaks crosswise. Plate 3 to 4 slices per person, and top with the mushrooms. Enjoy with a good glass of Merlot

PAN-SEARED STEAK WITH MUSHROOM-MERLOT SAUCE

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

RIB-EYE STEAKS WITH MERLOT-MUSHROOM MELANGE

Steps:

• Heat oven to 350°.
• Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
• Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
• Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
• Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
• Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.