Recipes Main Courses Beef and Veal Grilled Rib Eye with Mushroom-Cabernet Sauce

Grilled Rib Eye with Mushroom-Cabernet Sauce

Grilled Rib Eye with Mushroom-Cabernet Sauce is rated 5.0 out of 5 by 2.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

A rich mushroom sauce puts these rib-eye steaks over the top. The dish is impressive enough for guests yet is easy to prepare. Have all the sauce ingredients at the ready, then make the sauce while the grilled steaks rest.

Ingredients:

  • 2 boneless rib-eye steaks, each 12 to 14 oz. (375 to 440 g)
  • Kosher salt and freshly ground pepper, to taste
  • Olive oil for brushing, plus 1 Tbs.
  • 8 oz. (250 g) cremini mushrooms, trimmed and quartered
  • 1 large shallot, finely chopped
  • 1 tsp. beef or veal demi-glace
  • 1/2 cup (4 fl. oz./125 ml) Cabernet Sauvignon
  • 1 cup (8 fl. oz./250 ml) chicken or beef stock
  • 1 Tbs. unsalted butter

Directions:

Generously season the steaks with salt and pepper. Let stand at room temperature for 30 minutes.

Preheat a grill pan over medium-high heat until just smoking. Brush the pan with olive oil. Place the steaks on the pan and cook, turning once, until nicely grill-marked, about 6 minutes per side for medium-rare, or until done to your liking. Transfer the steaks to a platter, cover loosely with aluminum foil and let rest for 10 minutes.

In a sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until nicely browned, 6 to 8 minutes. Transfer to a bowl. Add the shallot and demi-glace to the pan and cook, stirring constantly, until the shallot begins to soften, about 1 minute. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and simmer until slightly thickened, 4 to 6 minutes. Return the mushrooms to the pan and stir until warmed through.

Remove the pan from the heat and stir in the butter. Transfer the steaks to individual plates and top with the mushroom sauce. Serve immediately. Serves 2 to 4.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Quick, easy elegant Wine reduction sauces are always a quick method. This recipes takes only a few minutes to make and results in an elegant meal. I would suggest doing the sauce first, but stopping with about 5 minutes to go before grilling/cooking the steaks. Steaks need to rest under an aluminum tent for 5 minutes or so before serving, but to do the steaks first, then begin the sauce will probably result in cool/cold steaks. The sauce can be reheated after the steaks are resting, then once hot, add the butter just before serving to give it that velvet texture. Finely chopped parsley sprinkled on top will provide some needed color contrast. The demi-glace is something something to always have in your refrigerator--expensive but many sauces can be made before it goes bad (has a long expiration date). Don't use too much of it--you can taste and add more, but you can't take it back. Also use an inexpensive wine but one you enjoy drinking (especially while making the dinner)
Date published: 2014-07-11
Rated 5 out of 5 by from Easy & Delicious A first on demi glace and absolutely no complaint as the mushroom sauce was extraordinary possibly as I LOVE portabellas. My steak? OK, have to cook a little less but was still the tastiest Steak because of the decadent "Cabernet" Mushroom Sauce. This dish eats perfectly by itself. I smiled all through the meal.
Date published: 2014-04-07
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