Steak and Mushrooms with Soy Sauce Port Marinade
Elevate your dinner table with this irresistible Steak and Mushrooms with Soy Sauce Port Marinade, a recipe that combines rich, umami-packed flavors and tender, perfectly seared ribeye steaks. This dish features a luxurious marinade made with soy sauce, port wine, garlic, and fresh thyme, infusing the steaks with a savory depth. Complementing the steak is a side of caramelized Baby Bella mushrooms sautéed in butter and garlic, finished with a touch of marinade for a glossy, flavorful sauce. Ideal for a romantic dinner or a gourmet treat, this recipe is surprisingly simple to prepare in just 35 minutes, including sizzling the steaks to perfection and crafting a mushroom topping that’s irresistible. With its elegant flavor profile and easy-to-follow steps, this steak recipe is sure to impress. Serve it with a glass of red wine for an unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces Ribeye steaks
- 250 grams Baby Bella mushrooms
- 60 ml Soy sauce
- 120 ml Port wine
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves
- 2 sprigs Fresh thyme
- 30 grams Butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Begin by preparing the marinade. In a bowl, combine the soy sauce, port wine, and 1 tablespoon of olive oil. Mince 1 garlic clove and add it to the mixture, along with the fresh thyme sprigs.
Place the ribeye steaks in a resealable plastic bag or shallow dish and pour in the marinade. Ensure the steaks are well-coated. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Once marinated, remove the steaks from the fridge and let them come to room temperature for about 15–20 minutes before cooking. Pat the steaks dry with paper towels to remove excess marinade.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil and sear the steaks for 3–4 minutes on each side for medium-rare doneness, or longer for desired level of doneness. Remove the steaks from the pan and rest on a plate covered with foil.
In the same skillet, reduce the heat to medium and add the butter. Slice the mushrooms and mince the remaining garlic clove, then add both to the skillet.
Sauté the mushrooms for 5–7 minutes until golden brown and tender, stirring frequently. Season with salt and pepper to taste.
Reduce the heat to low and deglaze the pan by adding 2 tablespoons of the marinade. Let it simmer for 1–2 minutes until slightly thickened.
Serve the steaks topped with the sautéed mushrooms and sauce. Optionally, garnish with additional fresh thyme. Enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5104 mg | 222% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 23.8 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 120 mg | 9% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2952 mg | 63% | |
*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.
