Easy Ribeye Steak Recipe

Pan Seared Organic Rib Eyes with Cremini Mushrooms and Caramelized Pearl Onions

Serves 4

• 4 rib eye steaks
• 2 tablespoons butter
• 1 pound cremini mushrooms, thickly sliced
• 8 ounces pearl onions, peeled
• 1 teaspoon sugar
• ½ cup chicken broth
• ½ cup dry white wine
• 2 tablespoons dry sherry
Coarse sea salt and freshly ground black pepper, to season

Remove the steaks from the refrigerator about 20 minutes before you plan to cook them. Season with salt and pepper.

Heat olive oil in a large sauté pan and sauté the onions until browned and tender. Remove and repeat the process with the mushrooms, but do not remove from the pan. Add the onions to the sautéed mushrooms along with 1 teaspoon butter. Sauté until the butter is browned and sweet. Remove from pan. Add the wine and the sherry to the same pan and reduce to the volume by one half. Add chicken broth and reduce by one half again. Add the mushrooms and onions and season with salt and pepper. Cover and leave over very low heat while you cook the steaks.

Set a large nonstick sauté pan over high heat until it is smoking hot. Lightly coat the bottom of the pan with canola oil and add the steaks, two at a time, or more if they fit comfortably. Do not crowd the pan. Sauté for 4-5 minutes per side for a medium-rare 12-ounce, 1 1/2-inch thick steak. Adjust time for size of steak and desired doneness. Season with salt and pepper and serve with mushrooms and onions atop and alongside.

‹ Back to recipes