Rib Eye Steaks With Port And Mushroom Ragoût Recipes

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RIB-EYE STEAK WITH MUSHROOM PORT RAGOUT



Rib-Eye Steak with Mushroom Port Ragout image

Rib-Eye Steak with Mushroom Port Ragout features pan-seared steaks smothered in delicious mushroom port wine sauce with a touch of cream and fresh tarragon.

Provided by Epicurious

Categories     Main Course

Number Of Ingredients 11

3 tbsp. butter (divided)
2 large shallot (sliced)
1 lb. sliced mushroom medley (shitake, portabella, oyster, crimini)
3/4 c. tawny port (or fruity red wine, Marsala, or combination)
3/4 c. beef broth
1 tbsp. vegetable oil
4 rib eye steaks (3/4" thick (about 8 oz. each))
kosher salt & freshly ground black pepper (to taste)
1/4 c. whipping cream
2 tbsp. chopped fresh tarragon (or 2 tsp. dried (I highly recommend fresh))
chopped fresh Italian parsley (for garnish)

Steps:

  • Let steak sit at room temperature for about 30 minutes, prior to starting sauce.
  • Melt 2 tbsp. butter in large skillet over medium-high heat. Add shallots and saute until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add broth and port (or wine/port/Marsala combination.) Boil until liquid reduces, about 10 minutes. Turn off heat. Note - the sauce can be made earlier in the day, covered and chilled. Rewarm sauce if made in advance.
  • Melt remaining 1 tbsp. butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper, to taste. Add steaks to hot skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to serving dish or platter and cover to keep warm while finishing sauce.
  • Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt & pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

RIB EYE STEAK WITH SAUTEED MUSHROOMS



Rib Eye Steak with Sauteed Mushrooms image

What an indulgent steak recipe! The cooking method really gives the outer layer a nice crust and cooks the inside perfectly. The butter-wine sauce amps up the flavor of the mushrooms. I loved it drizzled on top of the steak. This steak recipe is delicious!

Provided by Ashley Lemon

Categories     Steaks and Chops

Number Of Ingredients 12

RIB-EYE STEAKS
2 rib eye steak or strip loin
1 Tbsp rosemary, fresh if you have it
4 Tbsp butter
1 Tbsp olive oil
2 tsp black pepper
SAUTEED MUSHROOMS
4 c fresh portabello mushrooms stems removed, sliced
5 Tbsp butter with no salt
1/2 c dry white wine
2 Tbsp garlic, minced
1 Tbsp soy sauce

Steps:

  • 1. Salt steaks - Salting is really easy and makes a big difference. Pat your steaks dry then use either Kosher or Sea salt, and top them generously. Allow to sit at room temperature for 30 min to an hour and a half.
  • 2. Once time has passed use a paper towel to absorb the moister that forms on top of the steaks. This is the excess water the salt pulls out leaving you with a juicier steak.
  • 3. Add black pepper and rosemary to the steaks. Brush the olive oil over the steaks.
  • 4. Preheat oven to 425 F. If you have a broiler pan or a cast iron pan place in the oven. A pizza stone would also work if you have that on hand.
  • 5. Heat 2 tablespoons butter in a saute pan, or skillet. Try the water test to make sure the pan is hot enough to give the steaks a good seared crust. The water test is done by just dropping a couple DROPS of water into the hot butter, if it sizzles and crackles its good to go.
  • 6. Top each steak with a tablespoon of butter. No need to smear on just place a small mound of butter in the center of the steak. Add steaks and cook for 2 - 3 min on each side.
  • 7. Open oven and place steaks directly on baking dish. Cook 3 -4 min each side depending on how you like it done. I cooked mine for 3 min each side and it came out medium. Top with mushrooms and enjoy!
  • 8. SAUTEED MUSHROOMS: Heat butter in saute pan used for cooking the steaks. Add white wine, garlic and soy sauce, cook for 3 min. Add mushrooms and cook another 3 - 5 min or until done. Top steaks and allow to set for 5 min to absorb the flavors.

RIB EYE STEAKS IN A PORT WINE GLAZE.



Rib Eye Steaks in a Port Wine Glaze. image

Perfectly cooked steaks, nicely seasoned with a rich sweet and slightly spicy glaze. The rib eyes should be room temperature so bring meat out of the refrigerator 1 hour before searing. Use tongs so not to puncture the meat. This serves 12 normal adults. 1/4 pound per adult. BUT if like my Husband he'll eat the whole steak himself. I just don't know how he does it! Leftovers are nice over a bed of greens and a blue cheese dressing.

Provided by Rita1652

Categories     Steak

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

3 lbs rib eye steaks, 2 steaks 1 1/2 -2 inches thick room temperature
2 tablespoons flour
1 tablespoon blackening seasoning
oil
1 large onion, peeled and cut into half moon slices
1 -2 garlic clove, minced
1/3 cup port wine
1 tablespoon butter

Steps:

  • Preheat oven to 400 degrees.
  • Heat cast iron pan to medium high/ high heat.
  • Mix flour and seasoning together. Dry meat with a paper towel. Coat meat with the flour seasoning mix.
  • Add onions and garlic to the remaining flour and toss to barely coat.
  • Pour oil in a cast iron pan just to cover bottom.
  • Pan sear meat on one side for 3 minutes, flip to other side for 3 minutes.
  • Then place on end in pan, they are thick enough to stand on their own.
  • Add onion and garlic to pan around the meat.
  • Place thermometer in to meat and place into oven.
  • Roast till desired doneness.
  • Rare - 130 to 140 degrees F; medium-rare - 140 to 150 degrees F; medium - 150 to 160 degrees F; medium-well - 160 to 170 degrees F,.
  • Remove, tent lightly with foil and rest for 10 minutes.
  • Meanwhile add port to the onions in the pan over medium high heat to deglaze scraping all the goodness from pan. Reducing by halve. Stir in the butter to thicken and serve over the steaks.
  • Slice across the grain.
  • Serve as individual steaks or slice just before serving on warmed plates.

Nutrition Facts : Calories 408.1, Fat 31.2, SaturatedFat 13, Cholesterol 95.6, Sodium 85.6, Carbohydrate 3.9, Fiber 0.3, Sugar 1.3, Protein 24.2

RIB EYE STEAKS W/ PORTABELLA MUSHROOM TOPPING



Rib Eye Steaks W/ Portabella Mushroom Topping image

I had this steak last night and I'm still thinking about how great it turned out. If you love steak like I do you will love the pairing of the steak with the portebello mushrooms in a red wine reduction. YUM!

Provided by m_peaches07

Categories     < 4 Hours

Time 1h15m

Yield 2 STEAKS, 2 serving(s)

Number Of Ingredients 13

2 rib eye steaks
1/4 cup red wine vinegar
1/2 cup red wine
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon cayenne or 1/4 teaspoon black pepper
1/4 teaspoon cajun seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cumin (optional)
1/8 paprika
1 -2 portebello mushroom (large)
1/2 large onion

Steps:

  • Combine red wine vinegar, olive oil and 1/4 cup of red wine.
  • Season steaks on both sides.
  • Pour marinade over steaks and marinate for at least 1 hour.
  • Slice mushrooms and onions into julienne strips.
  • Heat grill pan to medium high heat.
  • Pat steaks dry and season again with a dash of salt on both sides.
  • Cook steaks 4-6 minute on both sides ( Depends on how you like your steak).
  • Meanwhile saute' mushrooms and onions in olive oil until tender.
  • Use the remaining red wine to deglaze pan.
  • SOUPS ON!

Nutrition Facts : Calories 309.3, Fat 27.1, SaturatedFat 3.8, Sodium 295.5, Carbohydrate 6.2, Fiber 0.7, Sugar 2.3, Protein 0.8

RIB EYE STEAKS WITH PORT AND MUSHROOM RAGOUT



Rib Eye Steaks with Port and Mushroom Ragout image

Provided by Kitchen Crew

Categories     Steaks and Chops

Number Of Ingredients 11

3 Tbsp butter
5 shallots, sliced
1 lb wild mushrooms, fresh sliced
3/4 c port wine
3/4 c beef broth
1 Tbsp vegetable oil
4 ribeye steaks, 3/4 inch thick
salt and pepper
1/4 c whipping cream
2 Tbsp fresh tarragon, finely chopped
fresh parsley, chopped

Steps:

  • 1. Melt 2 tablespoons butter in large skillet over medium-high heat.
  • 2. Add shallots and saute until tender, about 5 minutes.
  • 3. Add mushrooms and stir until beginning to soften, about 6 minutes.
  • 4. Add Port and broth and boil until liquid is syrupy, about 10 minutes.
  • 5. Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat.
  • 6. Sprinkle steaks with salt and pepper.
  • 7. Add to skillet and cook to desired doneness, about 3 minutes per side for medium rare.
  • 8. Transfer steaks to plates.
  • 9. Bring mushrooms to simmer.
  • 10. Add cream and tarragon and boil unti sauce thickens, about 2 minutes.
  • 11. Season with salt and pepper.
  • 12. Spoon mushrooms over steaks.
  • 13. Sprinkle with parsley and serve.

RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT



Rib-Eye Steaks with Port and Mushroom Ragoût image

Categories     Beef     Mushroom     Sauté     Quick & Easy     Steak     Port     Winter     Pan-Fry     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 tablespoons butter
5 shallots, sliced
1 pound mixed wild mushrooms (such as shiitake, portabella, oyster and crimini), sliced
3/4 cup tawny Port
3/4 cup canned beef broth
1 tablespoon vegetable oil
4 3/4-inch-thick rib-eye steaks (each about 8 ounces), trimmed
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon or 2 teaspoons dried Chopped fresh Italian parsley

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
  • Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.
  • Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

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