Rib Eye Steaks with Merlot Mushroom Melange

Elevate your steak night with this decadent recipe for Rib Eye Steaks with Merlot Mushroom Mélange, a dish that is equal parts luxurious and comforting. Perfectly seared rib eye steaks are paired with a rich, velvety sauce made from earthy button mushrooms, aromatic shallots, garlic, and the bold depth of Merlot wine, complemented by beef stock and a touch of heavy cream. Fresh thyme rounds out the flavors, creating a gourmet yet approachable meal that’s ideal for special occasions or an indulgent dinner at home. Ready in just 45 minutes, this recipe combines classic steakhouse flavors with a sophisticated flair. Serve these tender steaks alongside roasted potatoes or seasonal vegetables for a restaurant-worthy experience in your own kitchen.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces rib eye steaks
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons shallots, finely chopped
• 2 cups button mushrooms, sliced
• 1 cup Merlot wine
• 1 cup beef stock
• 2 cloves garlic, minced
• 1 tablespoon heavy cream
• 1 teaspoon fresh thyme, leaves only

Directions

Step 1

Pat the rib eye steaks dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a heavy-bottom skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer if desired. Once cooked to your liking, remove the steaks from the skillet and let them rest under aluminum foil.

Step 3

In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the chopped shallots and garlic. Sauté for 1-2 minutes until softened and fragrant.

Step 4

Add the sliced button mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their juices and turn golden brown.

Step 5

Deglaze the skillet by pouring in the Merlot wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and let it reduce by half, about 3-4 minutes.

Step 6

Add the beef stock to the skillet and continue to simmer for another 4-5 minutes, allowing the sauce to thicken slightly.

Step 7

Stir in the heavy cream, fresh thyme, and the remaining 1 tablespoon of butter to create a rich, glossy sauce. Adjust seasoning with salt and black pepper as needed.

Step 8

Return the rib eye steaks to the skillet, spooning the mushroom mélange over the top, and let them warm through for 1-2 minutes on low heat.

Step 9

Serve the rib eye steaks hot with the Merlot mushroom mélange spooned generously over the top. Pair with your favorite side dishes like roasted potatoes or steamed asparagus for a complete meal.

Nutrition Facts

Serving size	(1423.9g)

Amount per serving	% Daily Value*
Calories	1583.9

Total Fat 118.4g	0%
Saturated Fat 46.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 276.8mg	0%
Sodium 3437.9mg	0%
Total Carbohydrate 21.2g	0%
Dietary Fiber 5.2g	0%
Total Sugars 8.3g
Protein 67.8g	0%

Vitamin D 28IU	0%
Calcium 103.4mg	0%
Iron 9.1mg	0%
Potassium 2226.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.0%

Protein: 19.1%

Carbs: 6.0%