Rib Eye with Red Wine Mushroom Sauce

Rib Eye with Red Wine Mushroom Sauce

Bone-in rib eye steaks are among the most flavorful cuts of beef available but can be even more mouthwatering with this robust, accompanying sauce. After pairing these flavors, your family will continue to crave the combination.

Rib Eye with Red Wine Mushroom Sauce

Yield: 3-4

Serving Size: 4–6 oz./120–175 g

Ingredients

    Rib Eye
  • 2 lbs./1 kg bone-in rib eye steak
  • 2 tsp. of Steak & Chop Seasoning
    Red Wine Mushroom Sauce
  • Makes 2 cups
  • 1 tbsp. extra virgin olive oil
  • 1 shallot, peeled and chopped using the Chop ’N Prep Chef
  • 8 oz./225 g package crimini mushrooms, sliced
  • 1 tbsp. all-purpose flour
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 1 cup low-sodium beef stock
  • 1 tsp. Steak & Chop Seasoning Blend
  • 2 tbsp. unsalted butter

Instructions

  1. Bring steak to room temperature. Pat dry and season on both sides with seasoning blend.
  2. Grill over medium-high heat until desired doneness, turning once.
  3. Remove from grill several degrees below desired temperature and allow to rest off heat at least 10-15 minutes.
  4. To create the Red Wine Mushroom Sauce, heat olive oil in fry pan over medium-high heat; add shallots and saute 1 minute.
  5. Add mushrooms and sauté until slightly browned, about 5 minutes.
  6. Stir in flour and saute 1 minute.
  7. Add red wine and stir, deglazing by scraping browned bits from bottom of pan.
  8. Bring to a boil and reduce by half.
  9. Add beef stock and again reduce by half.
  10. Remove from heat and stir in seasoning blend and butter. Serve immediately.
Rib Eye
2 lbs./1 kg bone-in rib eye steak
2 tsp. of Simple Indulgence Steak
& Chop Seasoning Blend
Red Wine Mushroom Sauce
Makes 2 cups
1 tbsp. extra virgin olive oil
1 shallot, peeled and chopped
using the Chop ’N Prep Chef
8 oz./225 g package
crimini mushrooms, sliced
1 tbsp. all-purpose flour
1 cup dry red wine
(such as Cabernet Sauvignon)
1 cup low-sodium beef stock
1 tsp. Simple Indulgence Steak
& Chop Seasoning Blend
2 tbsp. unsalted butter. Bring steak to room temperature. Pat dry and season on both sides with seasoning blend.
Grill over medium-high heat until desired doneness, turning once.
Remove from grill several degrees below desired temperature and allow to rest off heat at least 10-15 minutes.
To create the Red Wine Mushroom Sauce, heat olive oil in fry pan over medium-high heat; add shallots and saute 1 minute.
Stir in flour and saute 1 minute.
Add red wine and stir, deglazing by scraping browned bits from bottom of pan.
Bring to a boil and reduce by half.
Add beef stock and again reduce by half.
Remove from heat and stir in seasoning blend and butter. Serve immediately.