Emeril's Wild Mushroom and Onion Steaks
"This was off Emerils site and I wanted to make sure I didn't lose it! It's safe here :)"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 (10 ounce) boneless rib-eye steaks, about 1 inch thick
- salt & freshly ground black pepper
- 1⁄4 cup olive oil
- 6 cups sliced assorted fresh wild mushrooms (shiitakes, chanttrelles, oyster or black trumpet)
- 2 cups sliced onions
- 2 tablespoons minced garlic
- 8 tablespoons unsalted butter, cut into cubes
directions
- Using your hand, pound the steaks once or twice.
- Season with salt and pepper.
- Heat the olive oil in a large saute pan.
- When the oil is very hot, sear the steaks for about 3 minutes on the first side, turn the steaks over and saute for 2 minutes on the second side.
- Add the mushrooms, onions and garlic and saute for 1 minute.
- Season with salt and pepper.
- Turn the steaks over to the first side, dot with butter cubes, cover the skillet and cook for 1 minute.
- Remove the skillet from the heat.
- To serve, place the steaks on a platter and cover with the mushrooms and onions and juices from the pan.
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Reviews
-
I made exactly per directions. Steaks cooked perfectly. After removing the steaks, I splashed the onions and mushrooms with 1/4 cup balsamic vinegar and 2 tbs chicken broth to make a thin sauce as per your recipe Balsamic Pork Chops #62319. Yummy! -
We had this steak last night for dinner and liked it. We used portabellas. It was easy to prepare and fast to make, which was nice for a mid-week meal. Thanks! -
What a wonderful and delicious way to prepare steaks! Great flavor and it really hit the spot! Thanks for sharing. -
Made a fabulous dinner, great depth of flavor! -
Delicious steaks! I used this recipe with some New York steaks I got on sale -- perfect for supper with steamed broccoli. I did cook this a little longer than the recipe indicates but I think my steaks were closer to 2 inches thick. Thanks for sharing!
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