Print Options

Back to Ribeyes with Mushrooms >

Include these items:

Select reviews >

Taste of Home Logo

Ribeyes with Mushrooms

 Ribeyes with Mushrooms
Lissa Hutson of Phelan, California shared this easy entree. The hearty steak is well-seasoned with a robust marinade and served with a fresh mushroom sauce.
2 ServingsPrep: 5 min. + marinating Cook: 10 min.


  • 8 green onions, sliced
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 beef ribeye steaks (8 ounces each)
  • 1 cup sliced fresh mushrooms


  • In a small bowl, combine the first six ingredients. Place the steaks
  • in a large resealable plastic bag; add half of the marinade. Seal
  • bag and turn to coat; refrigerate for 1-2 hours. Cover and
  • refrigerate remaining marinade.
  • Drain and discard marinade from steaks. Broil steaks 4-6 in. from the
  • heat for 5-6 minutes on each side or until meat reaches desired
  • doneness (for medium-rare, a thermometer should read 145°;
  • medium, 160°; well-done, 170°).
  • Meanwhile, place the remaining marinade in a small saucepan. Bring to
  • a boil over medium heat; cook and stir for 1 minute. Stir in the
  • mushrooms. Serve with steaks. Yield: 2 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

2 of 2

Ribeyes with Mushrooms (continued)

Wine (continued)
Merlot or Syrah.