Pan Seared Ribeye Steaks with Mushroom Sauce
Presented by Charlie Gipe, CEC, AAC Executive Chef at The Hershey Entertainment Complex, Hershey, PA
- 2 beef ribeye steaks, cut 1 inch thick
- 1/2 tsp. black pepper, coarsely ground
- 2 T butter
- 2 cup fresh mushrooms, sliced 1⁄4 inch thick
- 1/2 cup white onion, minced
- 1 tsp. garlic, mined
- 1 can of 14 or 14 1/2 ounces beef gravy
- 1/3 cup your favorite steak sauce (A1)
- 1 T sun-dried tomato spread
- 1/4 tsp. pepper
- salt to taste
For sauce, heat butter in saucepan over medium heat until melted. Add mushrooms, onions and garlic; cook and stir 2 – 3 minutes or until mushrooms begin to soften.
Combine beef gravy and steak sauce; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 11⁄2 cups. Stir in sun dried tomato spread, pepper and salt as desired.
Meanwhile press pepper evenly onto the steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; increase heat to medium-high. Cook and stir, 1 – 2 minutes or until browned and bits attached to skillet are dissolved. Adjust seasoning of the sauce, then spoon over the steaks.
Original Recipe Yield: