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Garlic-Mushroom Ribeyes

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
Nutrition Facts
1 each: 632 calories, 48g fat (22g saturated fat), 165mg cholesterol, 305mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 44g protein.

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