Prepare to embark on a gastronomic journey that will transform your ordinary dinner into an extraordinary culinary experience! This Pan Seared Steaks with Balsamic Red Onions and Roasted Garlic and Porcini Mushroom Goat Cheese Butter recipe is not just a meal—it's a symphony of flavors that will elevate your cooking skills and impress even the most discerning food critics. Get ready to unlock a restaurant-quality dish right in your own kitchen that promises to tantalize your senses and leave your guests absolutely speechless.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ribeye steaks
- 2 large red onions, sliced
- 1/4 cup balsamic vinegar
- 1 head of garlic, roasted
- 1/2 cup goat cheese
- 1/4 cup dried porcini mushrooms, rehydrated
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 15 minutes. This helps them cook evenly.
- While the steaks are resting, slice the red onions into thin rings and set them aside. Preheat your oven to 400°F (200°C) for roasting the garlic.
- To roast the garlic, cut the top off the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap it in aluminum foil. Place it in the preheated oven and roast for about 30 minutes, or until the cloves are soft and caramelized. Remove from the oven and let it cool slightly.
- In a small bowl, combine the rehydrated porcini mushrooms and goat cheese. Use a fork to mix them until well combined. Set aside.
- In a large skillet, heat 2 tablespoons of butter over medium heat. Once melted and bubbling, add the sliced red onions. Cook, stirring occasionally, for about 10 minutes or until the onions are soft and slightly caramelized.
- Pour the balsamic vinegar over the onions and stir to combine. Cook for an additional 5 minutes, allowing the vinegar to reduce and glaze the onions. Season with salt and pepper to taste. Once done, remove from heat and set aside.
- While the onions are cooking, season the ribeye steaks generously with salt and pepper on both sides.
- In a separate skillet or grill pan, heat a little oil over high heat until it shimmers. Carefully add the seasoned steaks to the hot pan. Sear the steaks for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness.
- Once the steaks are cooked to your liking, remove them from the skillet and let them rest for about 5 minutes. This allows the juices to redistribute.
- While the steaks are resting, squeeze the roasted garlic cloves out of their skins into a bowl. Mash them with a fork until smooth. Add the goat cheese and porcini mixture to the mashed garlic and mix until well combined.
- To serve, place each ribeye steak on a plate. Top each steak with a generous dollop of the roasted garlic and porcini mushroom goat cheese butter. Spoon the balsamic red onions over the top.
- Enjoy your delicious pan-seared steaks with balsamic red onions and roasted garlic and porcini mushroom goat cheese butter!
Tips
- Always let your steaks come to room temperature before cooking to ensure even heat distribution.
- Use a cast-iron skillet for the best sear and flavor development.
- Don't overcrowd the pan when searing steaks—cook in batches if necessary.
- Use a meat thermometer to achieve your desired level of doneness precisely.
- Let steaks rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- When roasting garlic, wrap it completely in foil to prevent burning and promote even caramelization.
- For the most intense mushroom flavor, rehydrate dried porcini mushrooms in hot water for at least 20 minutes before using.
- Season your steaks generously with salt and pepper just before cooking for the best flavor crust.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 12g
Protein: 45g
Fat: 48g
Saturated Fat: 22g
Cholesterol: 150mg
