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January 2, 2008 / Tony

Ribeye Steak with a Mushroom and Red Wine Sauce

I think I am beginning to think that Ribeye is my new favorite steak.  I had been of the opinion that New York Strip Steak was the most flavorful of the steak cuts but since I’ve made Ribeye Steaks with Billionaire’s Bacon Butter and this recipe, I think I’ve changed my mind.  A Ribeye steak just seems tenderer than an Strip Steak and it has as much, if not more, beefy flavor.  It’s so tender that the interior is almost butter-like (and if you know how much I esteem butter, you would know that is a compliment of the highest order).  And with this recipe, it blended perfectly with a rich, beefy, and buttery red wine sauce that contained mushrooms and shallots.  Let me give you the recipe before I finish describing the flavors:

Ribeye Steak with a Mushroom and Red Wine Sauce

For four servings

4 8 oz Ribeye Steaks

4 T minced shallots

3 T minced white mushroom

1 bay leaf

1 cup red wine, preferably Pinot Noir

1 cup beef broth

3 T butter, cut into 6 pieces

1/2 tsp fresh thyme leaves

8 oz (approximately) sliced white mushrooms

Heat the wine, 2 T of the shallots, the minced mushrooms, and the bay leaf in a small saucepan.  Heat until boiling and reduce by 1/2.  Strain the mixture (obviously reserving the liquid) to remove all of the solids.  Rinse out the saucepan and return the reserved liquids to the saucepan.  Simmer gently until there’s about 2 T of liquid left in the pan.  Take off the heat. 

Preheat the oven to 200 degrees F.  Meanwhile, heat a not non-stick saute pan over medium-high heat.  Season both sides of the Ribeye steaks with Kosher salt and pepper liberally.  When the pan is hot, lay the steaks in the pan and cook, flipping once until they reach the desired doneness.  You should be able to watch the doneness of the steaks move up the sides of the steak.  When done, remove to a platter and hold in preheated oven. 

Reduce the heat to medium and add a bit of olive oil to the pan.  Immediately add the mushrooms and cook until they are about half done.  Then add the shallots and cook about 30 seconds.  Then add the beef broth and cook until reduced to about 2 T, scraping the bottom of the pan as you go.  Add the reduced wine mixture and any accumulated juice from the platter holding the steaks.  Then turn off the heat and whisk in the butter, one piece at a time, until it is all incorporated.  Add the thyme and correct any seasoning.  Spoon the sauce over the steaks and serve immediately. 

This recipe is based upon a recipe from The America’s Test Kitchen Cookbook, ppg. 77-79.  What you end up with is a rich, unbelievably tasty sauce.  The mushrooms and red wine such a richness of flavor while the thyme adds a nice freshness to the mix.  The shallots add sharpness as well as bit of texture contrast.  And the butter, well, let’s just say it’s the perfect thing for steak.  On it’s own, it’s a great topper but having it adds its richness and body to red wine and beef broth is just like heaven on a plate.  This was an amazing recipe, one that I’ll remember for a very long time.  This one is worth repeating.  Here’s a look:




Leave a Comment
  1. thatruth2006 / Jan 3 2008 12:52 pm

    Great stuff. I have a blog where I discuss food and cooking.

    Check it out at:


  2. bowmanza / Aug 12 2012 3:09 am

    Very good recipe! Did a mashed potato side and my girlfriend couldn’t stop complimenting the meal. Thanks!


  1. Encore Rib-eye Steak with a Mushroom & Pinot Noir sauce « Fmfoodfreak's Blog

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