1/1 Photo of Baked Rib Eye Steaks With Mushrooms
Montana Heart Song's Note:
This is for frozen steaks. From freezer to oven to plate. This is not for thick cuts of meat. Thick cuts allow extra baking time. Everything my Mom told me "not to do" with a steak is in this recipe and it works!
My Private Note
Units: US | Metric
- 1Steak Preparation:.
- 2Take out steaks from freezer, unwrap. You might have to dip in cold water to loosen the tray and packing from meat.Do not leave the meat in the water, dip only and pull off.
- 3Spray Pam in non stick baking pans.
- 4Put two steaks in each pan.
- 5Season each steak.
- 6Preheat oven 400*.
- 7Drizzle 1/2 teaspoons olive oil over each steak.
- 8Mushroom Preparation:.
- 9Spray Pam in non-stick pan and add mushrooms.
- 10Salt as desired.
- 11Drizzle 1 teaspoons olive oil over the mushrooms, toss with spatula to mix.
- 12Place the steak pans and the mushrooms pans in the oven.
- 13Cook 20 minutes for medium rare, 25 minutes for medium to well. Do not turn the steaks.
- 14Do not cover.
- 15Turn the mushrooms once during the cooking process.
- 16Note: Cooking time will determine the thickness of the meat. I have done this with Buffalo steaks (never cook them well done.) I have also cooked Elk steak in this way.
- 17I can have supper on the table in 30 minutes. This recipe gives me time to make a salad and potatoes or pasta.
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Nutritional Facts for Baked Rib Eye Steaks With Mushrooms
Serving Size: 1 (60 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 13.2
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.0 mg
- Total Carbohydrate 1.9 g
- Dietary Fiber 0.6 g
- Sugars 1.1 g
- Protein 1.8 g
The following items or measurements are not included:
rib eye steaks