Steak with Mushrooms and Onions
Elevate your dinner table with this mouthwatering Steak with Mushrooms and Onions, a hearty and flavorful dish perfect for steak lovers. Featuring tender, perfectly seared ribeye steaks paired with a savory medley of caramelized onions and golden button mushrooms, this recipe delivers restaurant-quality flavor right in your own kitchen. Enhanced with the rich depth of balsamic vinegar and beef stock, and infused with garlic and fresh thyme, every bite bursts with savory richness. The steaks are finished with a buttery basting technique for a juicy, golden crust that seals in flavor. This comforting yet elegant meal is ideal for date nights or special occasions, requiring just 45 minutes from prep to plate. Serve this two-person feast with a side of roasted vegetables or creamy mashed potatoes for the ultimate steak dinner experience.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak, boneless
- 250 grams Button mushrooms, sliced
- 1 large Onion, thinly sliced
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Balsamic vinegar
- 100 milliliters Beef stock
Instructions
Take the ribeye steaks out of the refrigerator and let them come to room temperature, which takes about 15-20 minutes. Meanwhile, prepare the mushrooms and onions.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add sliced onions to the pan and cook, stirring occasionally, for about 8-10 minutes until they are soft and caramelized.
Add 1 tablespoon of butter to the skillet with onions, then add the sliced mushrooms. Sauté with a pinch of salt, continuing to stir for another 5-7 minutes until the mushrooms are golden brown and tender.
Reduce heat to medium, add minced garlic and fresh thyme leaves to the mushrooms and onions. Stir for another minute until fragrant.
Pour in the balsamic vinegar and beef stock, stir to combine, and let the mixture simmer for 3-4 minutes until the liquid reduces slightly. Transfer the onion and mushroom mixture to a bowl and keep warm.
Season the steaks generously with salt and black pepper on both sides.
Raise the heat to high in the same skillet and add the remaining tablespoon of olive oil. Once the oil is hot and shimmering, add steaks to the skillet. Cook for about 3-4 minutes on one side without moving them until a rich brown crust forms.
Flip the steaks and add the remaining tablespoon of butter to the pan. Use a spoon to baste the steaks with the melted butter. Cook for another 3-4 minutes for medium-rare, or longer depending on desired doneness.
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes, tented loosely with aluminum foil.
Slice the steaks against the grain and serve immediately topped with the warm mushrooms and onions.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.7 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 134 mg | 10% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2334 mg | 50% | |
*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.
