Garlic-Mushroom Ribeyes Recipe

5 2 5
Garlic-Mushroom Ribeyes Recipe
Garlic-Mushroom Ribeyes Recipe photo by Taste of Home
Publisher Photo

Garlic-Mushroom Ribeyes Recipe

Read Reviews
5 2 5
Publisher Photo
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
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 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

Nutritional Facts

1 each: 632 calories, 48g fat (22g saturated fat), 165mg cholesterol, 305mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 44g protein.

  • 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
  1. 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 145°; medium, 160°; well-done, 170°). Remove and keep warm.
  2. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarlic-Mushroom Ribeyes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
meaganteal User ID: 814898 247210
Reviewed Apr. 17, 2016

"fantastic!! We also made the entire editors meal. This was a favorite!! Didn't change anything!"

MY REVIEW
katlaydee3 User ID: 3741999 147582
Reviewed Nov. 11, 2013

"Delicious! I made this with the Rosemary Roasted Potatoes and Cauliflower salad from the same issue."

Loading Image