The richness of a protein like steak goes very well with the earthy flavors of mushrooms! This recipe enhances the flavors with adding some white onions and red wine to make a delicious Red Wine Mushroom and Onion sauce to top the steaks.
These steaks will be Seasoned generously with only salt and then grilled over direct flames so we can really enjoy the pure goodness of the tender juicy ribeye steak. Also, they will be served with crispy parmesan truffle fries!
HOW TO GRILL RIBEYE STEAK
When dealing with ribeye steaks it is important to season them generously. Depending on the flavor profile of the cook determines what seasoning will be used. Since this recipe calls for a red wine mushroom and onion sauce, this is where all of the flavor is coming from, the steaks will get seasoned generously with kosher salt. This will bring the best natural flavor out of the steak.
Once the steak gets seasoned, place it on a wire rack or a sheet pan to let it rest for 30 mins in room temperature conditions. This will draw the moisture out from the steak and help create a better crust when searing.
While the steak(s) are resting, prepare a charcoal grill for reverse searing. Set the smoker/grill for indirect heat at 250-275 degrees F and add some hickory wood chunks for an extra smokey note on the steaks. Now, place the steaks on the smoker until they reach 118-120 degrees F internal temperature.
When the steaks reach this ideal temperature remove them and place on a sheet pan while you prepare a direct searing station. Set the grill up for searing over direct heat and when it’s ready sear the steaks for 60-90 seconds per side. Ideally, the steaks should be medium rare. Place in a sheet pan and cover with aluminum foil. During this time is when the Red Wine Mushroom Onion Sauce is made.
HOW TO MAKE RED WINE MUSHROOM SAUCE
While the ribeye steaks are on the smoker prepare all of your ingredients for the Red Wine Mushroom (onion is optional) Sauce. I start off by cleaning my mushrooms under a faucet with cold water and then dry them off. This is followed by chopping a white onion and measuring out all of my other ingredients.
By the time this preparation is complete it should be only a few more minutes to remove the steak(s) from the smoker for searing. One thing I like to do is to place my cast iron skillet on the grill right before the steaks go on for searing. This way I know the skillet is hot enough and I can go straight into making my sauce.
Once the steaks are pulled after searing for its final resting, add butter and oil in the skillet with the onions, mushrooms and minced garlic. Cook them down until they are translucent, about 6-8 minutes. At this time add the red wine, Worcestershire sauce and thyme. Keep stirring and let them cook together for another 6-8 minutes. Once the sauce gets condensed where the thickness is just right, add the heavy cream and stir. Let this cook for a little while until it’s at your preference of thickness. Serve on the steaks when finished!
HOMEMADE CRISPY FRIES
Before prepping the steaks, get two russet potatoes and slice them into the shape of the fries you want. Now place them in a bowl of cold water. Let them soak for about 20-30 minutes and remove to dry.
While they are soaking, get a frying station set up with lard, get the lard to 375 degrees F. Once the fries are dry, place them in the frying oil and fry for 8 minutes. Remove and let them sit in the frying basket until the steaks are resting. Once the steaks are resting, place them back in for their second round of frying for 4 minutes, or longer if needed.
Remove from the oil and toss the crispy fried straight into a bowl and season quickly with parmesan truffle seasoning (store bought). This is crucial because the hot lard on the fries is going to allow the seasoning to adhere and stick to the fries. Serve with the steak and red wine mushroom sauce.
Grilled Ribeye Steak with Red Wine Onion and Mushrooms Sauce
- 1-2 Ribeye steaks
- Kosher salt for seasoning
- 2 Russet potatoes cut for fries
- Lard for frying
- Parmesan truffle seasoning store bought
Red Wine Mushroom (Onions, optional) Sauce
- 8 oz Baby Bella Mushrooms
- ½ White onion chopped
- 4 cloves Garlic minced
- 1 cup Red wine
- ¼ cup Heavy cream
- 2 tbsp Worcestershire sauce
- 2 tsp Fresh Thyme
- 2 tbsp Unsalted butter
- 2 tbsp Avocado oil
- Start off by cutting the russet potatoes into the shape of fries and then soak them in cold water. While they soak, season the ribeye steaks with kosher salt.
- Prepare the smoker and set it up at 250 degrees with hickory wood chunks. Place the steaks on the smoker and let them smoke until they reach 118-120 degrees F internally.
- While the steaks are smoking, fry the fries in 375 degrees F in lard for 8 minutes and then remove and let them sit until the steaks are complete. Prepare all of the ingredients for the red wine mushroom sauce.
- Remove the steaks from the smoker and set the grill up for direct grilling. Add a cast iron skillet to heat up and sear the steaks directly over hot coals for 60-90 seconds per side. Remove and let them rest on a sheet pan covered with aluminum foil.
- While the steaks are resting, add butter and oil in the skillet with the white onions, garlic and mushrooms. Cook them until translucent. Add the red wine, Worcestershire sauce and thyme. Cook it down until it is thickened and add heavy cream. Cook it for 5-6 minutes and then serve with the steaks.
- While the sauce is being made, add the fries back into the lard for the second round of frying for 4-6 minutes.
- Slice the steaks and serve with the Red Wine Mushroom Sauce and a side of crispy fries.
The combination of the tender steak with the savory and slightly sweet sauce is awesome. The red wine, onions and mushrooms in the sauce create a deep and complex flavor that perfectly complements the beefy goodness of the steak. This dish is sure to impress your guests, whether you’re cooking for a romantic dinner or entertaining a crowd. Still remember that the onions are optional!
What’s great about this recipe is that it’s fairly easy to make, even for those who are new to cooking with wine. You can even prepare the sauce ahead of time to save yourself some time before your gathering. And the best part is that the sauce can be used in other recipes, such as roasted chicken or pork chops.
In addition to its fantastic taste, this dish is also quite nutritious. Ribeye steak is a great source of protein, iron, and vitamin B12, while onions and mushrooms are packed with antioxidants and other important nutrients.
Grilled Ribeye Steak with Red Wine Onion and Mushrooms Sauce is a recipe that is sure to impress both your taste buds and your guests. With its rich and flavorful sauce and juicy, tender steak, it’s a dish that is perfect for any special occasion or when you simply want to treat yourself to a gourmet meal.
DID YOU ENJOY THIS GRILLED RIBEYE STEAK RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe
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