Here’s a luxury dinner to make for a special occasion: a thick ribeye steak topped with mushrooms and caramelized onions. Times Right sells Ribeyes from Behrman Meats who locally sources the very best beef available. You won’t find this quality in any chain grocery store.
Behrmann Ribeye Steak
Behrmann premium ribeye steak is a cut from local beef prized for its tenderness and rich flavor. Enjoy the robust marbling of fat throughout for a juicy and delicious taste like no other. Coming from a small meat processor using local beef instead of a large factory type meat processor such as Walmart and Aldi’s source of meat, Behrmann Ribeye Steaks are by far the best quality in Central and Southern Illinois. Steaks are Vacuum Packed.
Sold By The Pound – Please note that prices may change week to week. New price sheet every week from Berhmann Meats.
Stop on by Times Right and grab a couple of steaks for Dinner.
Chef’s Request Professional Steak Marinade
Chef’s Request is a professional steak marinade adding exceptional flavor, balance and aroma. Works wonders on pork, chicken, seafood, and even vegetables. Stop by Times Right and pickup a bottle.
Ribeye Steak with French Onions & Mushrooms
Description
Here’s a luxury dinner to make for a special occasion: a thick ribeye steak topped with mushrooms and caramelized onions.
Ingredients
Instructions
-
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steaks with salt and pepper, and cook to your desired level of doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and set aside to rest.
-
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they become caramelized and golden brown.
-
Add the sliced mushrooms and garlic to the skillet and cook for another 4-5 minutes until the mushrooms are tender and browned.
-
Stir in the beef broth, Chef's Request and dried thyme. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce slightly reduces.
-
Return the steaks to the skillet and spoon the onion and mushroom mixture over the top. Cook for another 2-3 minutes to heat the steak through and let the flavors meld.
-
Serve the steak topped with the French onion and mushroom mixture
