This elegant yet approachable dinner features perfectly seared rib eye steaks paired with a savory medley of oyster and shiitake mushrooms. The mushrooms are sautéed with garlic and rosemary until tender, then finished with a splash of balsamic vinegar for acidity. Meanwhile, the steaks are seasoned with cracked pepper and herbs, then seared to lock in juices. A quick pan sauce made from the steak drippings, remaining vinegar, and beef broth adds a glossy, flavorful finish. Ideal for date nights or special weekend meals, this dish balances rich beef flavors with earthy, umami-packed vegetables. ItâÂÂs a restaurant-quality meal that comes together quickly in two skillets.
Rib Eye Steaks With Mixed Mushroom Saute – Bon Appetit
Description
This elegant yet approachable dinner features perfectly seared rib eye steaks paired with a savory medley of oyster and shiitake mushrooms. The mushrooms are sautéed with garlic and rosemary until tender, then finished with a splash of balsamic vinegar for acidity. Meanwhile, the steaks are seasoned with cracked pepper and herbs, then seared to lock in juices. A quick pan sauce made from the steak drippings, remaining vinegar, and beef broth adds a glossy, flavorful finish. Ideal for date nights or special weekend meals, this dish balances rich beef flavors with earthy, umami-packed vegetables. ItâÂÂs a restaurant-quality meal that comes together quickly in two skillets.Ingredients
Directions
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Press coarsely cracked black peppercorns and half of the dried rosemary onto both sides of the rib eye steaks. Set aside.
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Heat 2 tablespoons olive oil in a medium heavy skillet over medium-high heat.
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Add minced garlic and the remaining 3/4 teaspoon dried rosemary; sauté for about 30 seconds until fragrant.
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Add oyster and shiitake mushrooms to the skillet; sauté until beginning to soften, about 2 minutes.
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Add 1/2 tablespoon vinegar and stir to coat mushrooms; season with salt and pepper to taste. Remove from heat and keep warm.
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Meanwhile, heat 1 1/2 tablespoons olive oil in a large heavy skillet over high heat.
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Sprinkle steaks with salt and add to the hot skillet.
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Cook steaks for 2 minutes per side to brown well.
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Reduce heat to medium-high and continue cooking until steaks reach desired doneness (about 2 minutes per side for rare).
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Transfer steaks to plates to rest.
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Add remaining 2 tablespoons vinegar and beef broth to the steak skillet; boil mixture, scraping up browned bits, until syrupy, about 1 minute.
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Pour the pan sauce over the steaks.
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Top steaks with the sautéed mushrooms and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 145.5kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 4.0g20%
- Cholesterol 37.5mg13%
- Sodium 31.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 13.5g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, let the steaks come to room temperature before cooking to ensure even cooking.
You can substitute cremini or button mushrooms if oyster and shiitake are unavailable, though they offer a different texture.
Adjust the balsamic vinegar quantity based on your preference for tanginess; red wine vinegar is a good alternative if you prefer a sharper acid note.
Use a meat thermometer for precise doneness: 120-125ðF for rare, 130-135ðF for medium-rare.
