Emeril's Wild Mushroom and Onion Steaks

“This was off Emerils site and I wanted to make sure I didn't lose it! It's safe here :)”

Ingredients Nutrition

  • 4 (10 ounce) boneless rib-eye steaks, about 1 inch thick
  • salt & freshly ground black pepper
  • 14 cup olive oil
  • 6 cups sliced assorted fresh wild mushrooms (shiitakes, chanttrelles, oyster or black trumpet)
  • 2 cups sliced onions
  • 2 tablespoons minced garlic
  • 8 tablespoons unsalted butter, cut into cubes


  1. Using your hand, pound the steaks once or twice.
  2. Season with salt and pepper.
  3. Heat the olive oil in a large saute pan.
  4. When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
  5. Add the mushrooms, onions and garlic and saute for 1 minute.
  6. Season with salt and pepper.
  7. Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
  8. Remove the skillet from the heat.
  9. To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.

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