Who says you have to out to the local steakhouse to get yourself a decent ribeye? Why would you do that when you can make yourself an amazing steak from the comforts of your own home and for half the price! You guys, this recipe for ribeye steak and caramelized onions and mushrooms is the bomb diggity. You won’t be able to put your fork down!
You’re gonna love this recipe!
Ingredients
2 ribeye steaks;
3 tbsp. chopped rosemary;
2 sweet onions, sliced;
1 cup baby portobello mushrooms, sliced;
2 tsp. balsamic vinegar;
2 tbsp. Bertolli olive oil;
Cooking fat;
Sea salt and freshly ground pepper;
Instructions
Preheat a grill to medium-high heat.
In a bowl, combine the olive oil and rosemary.
Season both steaks with sea salt and freshly ground black pepper.
Brush the steaks with the rosemary-olive oil mixture until well coated and let sit for 30 minutes.
While the steaks are sitting, melt some cooking fat in a skillet over medium-high heat.
Add the onions and cook, stirring frequently, until browned and soft.
Add the mushrooms and cook for another 5 minutes, stirring constantly.
Drizzle the balsamic vinegar into the pan. Stir around to scrape the bits up from the bottom of the pan. Remove from direct heat but keep warm.
Grill the steak for 4 to 5 minutes on each side and let rest for 5 to 8 minutes.
Serve the steaks, topped with the caramelized onions and mushrooms.
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Quick Tip: I like to add a few crumbles of bleu cheese to the top of my steak. Perfection!
LOVE THIS. ALWAYS MAKE RIB EYES, BUT THIS GOES TO THE ULTIMATE IN TASTE & PREPARATION. THANK YOU.