Pan-fried Ribeye, Sauteed Mushrooms, Porcini Risotto, Sauteed Shrimp

Pan-fried Ribeye, Sauteed Mushrooms, Porcini Risotto, Sauteed Shrimp

Pan-fried ribeye steak is a delicious and easy-to-prepare dish that can be enjoyed for any occasion. 

Ingredients

Pan-Fried Ribeye

2 ribeye steaks

Tone’s rosemary, garlic seasoning

Salt and pepper, to taste

Olive oil

Butter

Fresh herbs (such as thyme or rosemary), optional

Sautéed Mushrooms

8 ounces mushrooms (such as cremini or button mushrooms), sliced

2 tablespoons butter

2 cloves garlic, minced

Salt and pepper, to taste

Fresh parsley, chopped (optional)

Porcini Risotto

1 cup Arborio rice

4 cups vegetable or chicken broth

1 ounce dried porcini mushrooms

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

2 tablespoons butter

1/2 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (optional)

 

 

Instructions for Ribeye

Season the ribeye steaks generously with salt and pepper on both sides.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil.

Rub the steak with Tone’s rosemary, garlic seasoning and salt and pepper

Once the skillet is hot, carefully place the ribeye steaks in the pan and sear them for about 4-5 minutes on each side for medium-rare (adjust cooking time based on your desired doneness).

Add a knob of butter and fresh herbs (if using) to the pan during the last minute of cooking and baste the steaks with the melted butter.

Remove the steaks from the pan and let them rest for a few minutes before serving.

Instructions Mushrooms

Melt the butter in a skillet over medium heat.

Add the sliced mushrooms and minced garlic to the skillet and sauté until the mushrooms are tender and golden brown, about 5-7 minutes.

Season with salt and pepper to taste.

Sprinkle with fresh parsley (if desired) and remove from heat.

Instructions for Risotto

Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 20 minutes until softened. Drain, reserving the soaking liquid, and chop the porcini mushrooms.

In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent.

Add the Arborio rice to the pan and stir to coat the grains with the butter. Cook for a couple of minutes until the rice becomes slightly translucent.

Pour in the white wine and cook until it is absorbed by the rice.

Gradually add the vegetable or chicken broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, which should take about 20-25 minutes.

Stir in the chopped porcini mushrooms and the reserved soaking liquid, and cook for a few more minutes until heated through.

Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Garnish with fresh parsley.

Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good beef page.

 

 

 

 

 

Pan-fried Ribeye, Sauteed Mushrooms, Porcini Mushrooms, Sauteed Shrimp