Rib-Eye Steaks with Merlot-Mushroom Melange
Indulge in a sophisticated yet simple meal perfect for special occasions or an elegant dinner at home. This recipe for Rib-Eye Steaks with Merlot-Mushroom Melange delivers an exquisite blend of juicy steaks, savory mushrooms, and a rich Merlot sauce. Whether you’re preparing for a romantic Valentine’s Day dinner or just treating yourself to a gourmet meal, this dish will impress with minimal effort.
Ingredients
- 1 tablespoon extra virgin olive oil 🌿
- 2 rib-eye steaks (about 1 inch thick each) 🥩
- ½ teaspoon salt 🧂
- ½ teaspoon freshly ground black pepper 🌶️
- 1 red onion, thinly sliced 🧅
- 2 cloves garlic, minced 🧄
- ½ cup unsalted butter 🧈
- 1 cup fresh wild mushrooms (or dried mushrooms soaked in hot water for 30 minutes) 🍄
- 1 cup Merlot wine 🍷
Equipment
- Heavy skillet
- Shallow roasting pan
- Oven
- Knife and cutting board
- Wooden spoon
- Serving plates
Instructions
Preparation
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Preheat Your Oven: Set your oven to 350°F (175°C) to ensure it’s ready when your steaks are seared to perfection.
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Prepare the Steaks: Pat the rib-eye steaks dry with paper towels. This step ensures a nice sear. Season both sides of the steaks with salt and freshly ground black pepper.
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Heat the Oil: Pour the extra virgin olive oil into a large, heavy skillet and heat over high heat. Once the oil is shimmering, it’s time to sear your steaks.
Cooking
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Sear the Steaks: Add the steaks to the hot skillet and let them sear without moving them for about 2 minutes or until a rich brown crust forms on one side. Flip the steaks and sear the other side for another 2 minutes. The goal is to get a beautiful sear while the interior remains tender and juicy.
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Roast the Steaks: Transfer the seared steaks to a shallow roasting pan. Place the pan in the preheated oven. Roast until the steaks reach your desired doneness. For rare steaks, this typically takes about 7 minutes. Use a meat thermometer if you prefer more precise results:
- Rare: 125°F (52°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
Prepare the Merlot-Mushroom Melange
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Sauté the Onions: While the steaks are roasting, reduce the heat on the skillet to medium-high. Add the sliced red onions to the same skillet. Cook, stirring frequently, until the onions are lightly caramelized and golden, about 4 minutes.
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Add Garlic and Seasoning: Stir in the minced garlic along with the remaining ¼ teaspoon of salt and pepper. Cook for about 1 minute until the garlic is fragrant but not burnt.
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Cook the Mushrooms: Add the fresh mushrooms to the skillet. Sauté, stirring often, until the mushrooms are tender and have started to brown, about 3 minutes.
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Deglaze with Merlot: Pour in the Merlot wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a boil. Let it cook, stirring occasionally, until the wine has reduced and thickened slightly, about 5 minutes.
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Finish the Sauce: Stir in the unsalted butter until it melts completely and the sauce is glossy and rich.
Serving
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Plate the Steaks: Remove the steaks from the oven and place them on serving plates. Spoon the Merlot-mushroom melange generously over each steak.
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Garnish and Serve: Optionally, garnish with fresh herbs if desired. Serve immediately alongside your favorite sides, such as roasted asparagus and warm rolls.
Notes
- Mushroom Substitution: If fresh wild mushrooms are unavailable, dried mushrooms work just as well. Simply soak them in hot water for 30 minutes before using.
- Steak Doneness: Adjust cooking times based on your preferred level of doneness. Remember that the steak will continue to cook slightly after being removed from the oven.
This delightful dish is not only a treat for the taste buds but also a visual feast. The rich Merlot sauce combined with the earthy mushrooms elevates the succulent rib-eye steaks to a new level of gourmet dining. Perfect for any special occasion or a luxurious weeknight dinner! Enjoy every bite of this decadent meal. 🍽️🍷🌟
