Rib Eye Steaks with Merlot Mushroom Melange
Elevate your steak night with this decadent recipe for Rib Eye Steaks with Merlot Mushroom Mélange, a dish that is equal parts luxurious and comforting. Perfectly seared rib eye steaks are paired with a rich, velvety sauce made from earthy button mushrooms, aromatic shallots, garlic, and the bold depth of Merlot wine, complemented by beef stock and a touch of heavy cream. Fresh thyme rounds out the flavors, creating a gourmet yet approachable meal that’s ideal for special occasions or an indulgent dinner at home. Ready in just 45 minutes, this recipe combines classic steakhouse flavors with a sophisticated flair. Serve these tender steaks alongside roasted potatoes or seasonal vegetables for a restaurant-worthy experience in your own kitchen.
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Recipe Information
Ingredients
- 2 pieces rib eye steaks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 2 cups button mushrooms, sliced
- 1 cup Merlot wine
- 1 cup beef stock
- 2 cloves garlic, minced
- 1 tablespoon heavy cream
- 1 teaspoon fresh thyme, leaves only
Instructions
Pat the rib eye steaks dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a heavy-bottom skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer if desired. Once cooked to your liking, remove the steaks from the skillet and let them rest under aluminum foil.
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the chopped shallots and garlic. Sauté for 1-2 minutes until softened and fragrant.
Add the sliced button mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their juices and turn golden brown.
Deglaze the skillet by pouring in the Merlot wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and let it reduce by half, about 3-4 minutes.
Add the beef stock to the skillet and continue to simmer for another 4-5 minutes, allowing the sauce to thicken slightly.
Stir in the heavy cream, fresh thyme, and the remaining 1 tablespoon of butter to create a rich, glossy sauce. Adjust seasoning with salt and black pepper as needed.
Return the rib eye steaks to the skillet, spooning the mushroom mélange over the top, and let them warm through for 1-2 minutes on low heat.
Serve the rib eye steaks hot with the Merlot mushroom mélange spooned generously over the top. Pair with your favorite side dishes like roasted potatoes or steamed asparagus for a complete meal.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 103 mg | 8% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
