Garlic-Mushroom Ribeyes Recipe

Garlic-Mushroom Ribeyes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

It’s easy to dress up ribeyes with mushrooms and garlic for a special steak dinner. This recipe gives a stovetop method, but you can grill the steaks if you prefer.—Kelly Ward Hartman, Cape Coral, Florida

This recipe is:

Quick

[X]

Rate Garlic-Mushroom Ribeyes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Garlic-Mushroom Ribeyes Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

4 beef ribeye steaks (1 inch thick and 8 ounces each)
1/4 teaspoon pepper
1/8 teaspoon salt
4 tablespoons butter, divided
4 to 8 garlic cloves, peeled and sliced
1 pound sliced fresh mushrooms
3 tablespoons beef broth

Directions

Sprinkle steaks with pepper and salt. In a large skillet, saute the steaks for 2 minutes on each side in 1 tablespoon butter or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
In the same skillet, cook garlic in 1 tablespoon butter for 1 minute. Remove garlic and set aside. Add mushrooms to skillet; saute in remaining butter for 5 minutes or until tender. Stir in the broth. Bring to a boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve with steaks. Yield: 4 servings.

Originally published as Garlic-Mushroom Ribeyes in Taste of Home October/November 2005, p33