Ribeye Steaks with Cabernet Mushrooms.
I’m a Kansas City girl and much as I love steak, for me this dish is all about the mushrooms.
Just look how dark red they’ve become. They almost look like beets.
(I don’t think I’ll be topping a steak with beets anytime soon.)
The great thing about this dish is that it looks fancy and complicated, but it’s not. Quick and easy for the steak (especially if you have a grill) and the mushrooms just need a few extra minutes to hang out in their winey goodness.
No need to go out to a steak house and spend a bunch of money.
Steak with fancy mushrooms for a weeknight dinner at home? Sure! Why not?
Here’s what you need:
Ribeye Steaks, Mushrooms, Shallot, Butter, Red Wine, Tomato Paste, Fresh Thyme, Salt & Pepper.
Even though I’m calling this Cabernet Sauce, you can use any full bodied, dry red wine you like. I’m using a red blend that is mostly cabernet but also has some syrah and zinfandel mixed in. If Merlot is your thing, I don’t see a thing wrong with adding it to mushrooms.
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Preheat your grill, broiler, grill pan or whatever device you use to cook red meat.
Wash, rinse, brush off, vacuum…not really…do whatever it is that you do to clean mushrooms (an 8 ounce container) and then cut them into quarters.
I’m a mushroom rinser. Some people claim that it makes the mushrooms tough but I’ve never had a tough mushroom in my life. I’m not a big fan of eating dirt, so I rinse and pat them dry.
Grab a nice firm shallot, cut it in half, and remove the outer papery skin. Cut slits down the top of each half….
and then cut across the slits to finely chop the shallot into small pieces.
Melt 2 Tablespoons of delicious butter in a large pan over medium high heat and add the mushrooms to the pan. Be sure to use a pan large enough so that the mushrooms are not crowded. We want the mushrooms to brown and if they don’t have plenty of room, they will steam instead.
Keep an eye on these so that the butter doesn’t burn. Give them a shake or stir around the pan so that all the sides get coated in the butter and golden brown.
By now the mushrooms have probably soaked up all the butter. Turn the heat down to medium, add 1 Tablespoon of extra butter and the shallots to the pan.
Cook the shallots for only a minute or two so that they begin to soften but do not get brown. Add 1 cup of red wine to the mushrooms and stir to loosen any tasty bits from the bottom of the pan.
Bring the sauce to a simmer and then turn the heat down to low. You want the sauce to bubble gently so that it reduces to a syrup. If you have fresh thyme, add a few sprigs to the pan. You can just toss them in whole and pick out the stems later.
Let the mushrooms cook, gently bubbling, over low heat while you prepare the steaks. Check in on the mushrooms occasionally and give them a stir.
Back to the meat. Season your steaks with salt and pepper. Throw on a little steak seasoning if that’s your thing.
If you’re using an outdoor grill, wipe the surface with a little oil and put the steaks on over medium high heat. Every grill is different and everyone likes their steaks cooked to different levels of doneness so I can’t be too precise here. Sorry.
For medium rare on my grill, I cooked my steaks for 4-5 minutes per side.
Other non-grilling options include cooking the steaks in an EXTREMELY hot pan on the stovetop. This works great if you have a cast iron pan that you can get really, really hot. It also helps if you have a good vent fan over your stove. You can sear the steaks on the outside and then pop the whole pan into a 375 degree oven until they are done to your preference.
There are also grill pans for the stove top that give you the nice little lines on the meat while it cooks. Another option is to cook the steaks under the broiler in the oven. Keep a close eye on anything under the broiler so it doesn’t burn.
When your steaks are done, pull them off the grill and let them rest for at least 5 minutes. This allows all of the good juices to go back into the meat rather than running all over your plate. Cover the steaks loosely with foil so they stay warm while they rest.
Check back in on your lovely mushroom sauce. Remove the wilted pieces of thyme and toss them away.
Add 1 Tablespoon of Tomato Paste to the sauce and stir it in to thicken and pull the sauce together.
I LOVE, LOVE, LOVE this tomato paste in a tube. It may cost a bit more but I think I waste less because I don’t have to deal with opening up a whole can of tomato paste when I only need 1 spoonful. My store sells this in section with the canned tomatoes and also in the section with the pasta and Italian Speciality foods. They also make garlic and anchovy paste in tubes so if you find them, look around for the tomato variety. I always have one of these in my refrigerator. Once open, it will last practically forever.
Taste the sauce and season with salt and pepper to your liking.
Try not to eat all the mushrooms right out of the pan before you can get them on top of the steak.
Top your steak with the mushrooms and sauce and dig in!
Here’s the recipe:
Ribeye Steaks with Cabernet Mushrooms
Also shown Provencal Potato Salad.