Heat a large oven-proof skillet over medium heat. Season steaks with 1/2 teaspoon salt and pepper; set aside.
Rib eye steaks are known to contain more marbling, which means more flavor. We pan seared them and topped them with caramelized mushrooms and onions to bring out even more rich flavors.
Servings and Ingredients
|2||(8-oz. each) boneless rib eye steaks|
|¾ tsp.||Hy-Vee salt, divided|
|½ tsp.||Hy-Vee ground black pepper|
|1 tbsp.||Hy-Vee unsalted butter|
|1 tbsp.||Gustare Vita olive oil|
|1||medium yellow onion, cut into thin strips|
|1||(8-oz.) pkg. sliced mushrooms|
|1 tsp.||fresh thyme, finely chopped, plus additional sprigs for garnish|
|Crumbled blue cheese, for serving|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Large oven-proof skillet
- Meat thermometer
Add butter and olive oil to hot skillet. Add onions, mushrooms, and thyme; season with remaining 1/4 teaspoon salt. Saute, stirring occasionally, until onions and mushrooms have caramelized, about 8 to 10 minutes. Remove from skillet; keep warm.
Increase heat to medium-high. Add steak to skillet. Cook steaks, flipping once halfway through, until internal temperature reaches 130 degrees for medium-rare or 145 degrees for medium, about 5 to 7 minutes.
Plate steak on top of caramelized onions and mushrooms, and if desired, top steaks with crumbled blue cheese and fresh thyme. Garnish with fresh parsley and/or thyme sprigs, if desired.
Amounts Per Serving
- Total Fat: 63g
- Cholesterol: 170mg
- Sodium: 1010mg
- Total Carbohydrates: 9g
- Protein: 44g
Hy-Vee Test Kitchen