Rib-Eye Steaks With Merlot-Mushroom Melange – a delicious recipe with extra virgin olive oil, salt, fresh ground pepper, red onion, garlic, mixed wild mushroom. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350u00b0.
2
Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
3
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.
4
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.
5
Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
6
Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
239
kcal
Calories
18
g
Fat
3
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 rib eye steaks, about 1 lb. each, 1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper, and more.
Yes, Rib-Eye Steaks With Merlot-Mushroom Melange falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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