Rib-eye steaks with merlot-mushroom melange

“We had these wonderful steaks for our Valentine's Day dinner, along with roasted asparagus and rolls. Very good and very easy to fix. I found this in the Chicago Tribune's 'Dinner Tonight' column. If you can't get fresh wild mushrooms, you can use dried ones soaked in hot water for 30 minutes.”

Ingredients Nutrition


  1. Heat oven to 350°.
  2. Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
  3. Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
  4. Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
  5. Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
  6. Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.

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