Pan-Seared Ribeye Steaks with Red Wine Mushrooms
Featured Product:
Steak
Ingredients
- 4 Salt & Sear™ ribeye steaks (about 3/4-inch thick)
- Olive or canola oil, as needed
- 8 ounces Crimini mushrooms, quartered
- 1/4 cup yellow onions, diced
- 1 cup red wine
- 2 tablespoons butter, to taste
- 8 ounces prepared mashed potatoes
- 8 ounces broccoli florets
- Salt and pepper, to taste
Cooking Instructions
- Preheat large skillet or sauté pan over medium high heat.
- Bring pot of salted water to boil for broccoli.
- Season steaks to taste with salt and pepper.
- Add small amount of oil to pan and place steaks in pan.
- Cook until steaks reach internal temperature of 135°F for medium-rare doneness as determined by internal meat thermometer.
- Remove steaks from pan and set aside.
- Add a little more oil if needed to pan; then add mushrooms and onions; reduce heat to medium.
- Cook for about 4 minutes, add red wine and increase heat to medium-high.
- Let simmer for a few minutes before removing from heat.
- Whisk in 2 tablespoons of butter and season with salt and pepper.
- While steaks are cooking, warm up potatoes in microwave and cook broccoli in boiling salted water for 4 minutes.
- Drain and season with butter, salt and pepper.
- Top steaks with red wine mushrooms.
- Serve with mashed potatoes and broccoli.
- Enjoy!
