Are you ready to transform an ordinary dinner into an extraordinary culinary adventure? This Grilled Rib Eye with Mushroom Cabernet Sauce is not just a meal—it's a flavor explosion that will elevate your home cooking from mundane to magnificent. Imagine a perfectly seared, juicy rib eye steak, kissed by high heat and topped with a rich, wine-infused mushroom sauce that will make restaurant chefs jealous. Whether you're impressing a date or treating yourself to a luxurious dinner, this recipe promises restaurant-quality results right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 rib eye steaks
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1/2 cup Cabernet Sauvignon
- 2 tbsp butter
- 1 clove garlic, minced
- Fresh thyme for garnish
Instructions
- Remove rib eye steaks from refrigerator 30 minutes before cooking to reach room temperature, ensuring even cooking.
- Pat steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Preheat grill or cast-iron skillet to high heat (around 450-500°F) to achieve a perfect sear.
- Place steaks on hot grill or skillet and cook for 4-5 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
- While steaks are cooking, heat butter in a separate saucepan over medium heat and sauté minced garlic until fragrant.
- Add sliced mushrooms to the pan and cook until they release their moisture and become golden brown, approximately 5-6 minutes.
- Pour Cabernet Sauvignon into mushroom mixture and simmer, reducing liquid by half to concentrate flavors.
- Remove steaks from heat and let rest for 5-7 minutes to allow juices to redistribute.
- Plate steaks and generously spoon mushroom Cabernet sauce over the top.
- Garnish with fresh thyme leaves and serve immediately.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and perfect doneness.
- Dry Means Crispy: Pat steaks completely dry with paper towels to achieve that coveted golden-brown crust.
- High Heat is Your Friend: Use a cast-iron skillet or grill heated to 450-500°F for the perfect sear that locks in juices.
- Don't Overcrowd: Cook steaks with enough space between them to allow proper heat circulation.
- Resting is Crucial: Let steaks rest 5-7 minutes after cooking to redistribute juices, ensuring each bite is tender and succulent.
- Wine Matters: Use a quality Cabernet Sauvignon for the sauce—the better the wine, the more complex the flavor.
- Fresh Herbs Make a Difference: The thyme isn't just garnish; it adds a subtle, aromatic finish that complements the rich steak and sauce.
Nutrition Facts
Calories: 706kcal
Carbohydrates: 7g
Protein: 47g
Fat: 54g
Saturated Fat: 25g
Cholesterol: 151mg
