Ribeye Steak with French Onions & Mushrooms
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.
Description
Here’s a luxury dinner to make for a special occasion: a thick ribeye steak topped with mushrooms and caramelized onions.
Ingredients
- 2 ribeye steaks (Times Right sells Behrmann Ribeye Steaks)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cups mushrooms, sliced (cremini or button)
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 2 tablespoon Chef's Request Professional Steak Marinade (Times Right Sells Chef's Request)
- 1 teaspoon dried thyme
- Salt and pepper to taste
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