Ribeye Steak with Burgundy Mushroom Sauce

This dinner began as an idea based on a weekly coupon from Earthfare, our favorite organic grocery store. The coupon was for some form of steak, perhaps a filet mignon. They send these coupons out every Wednesday and we went to buy our steak on Saturday only to discover they had already run out. What were we to do? Well, we headed over to Publix and got a cheap round steak that was on sale because we were going to have steak that night come hell or high water.

We don't really remember much about this meal other than I'm fairly certain I was in charge of the steak and mushroom sauce. Maybe I even made the zucchini, which the recipe can be found here: Sesame Parmesan Zucchini. This was most likely a joint meal without many lessons to be learned!

Ribeye Steak with Burgundy Mushroom Sauce (adapted from Eclectic Recipes; serves 2)

2 ribeye steaks

1 small container baby bella mushrooms, sliced

2 cloves garlic, grated

2 tbsp Worcestershire sauce

1 1/2 cups red wine

2 tbsp butter

2-3 tbsp olive oil

Salt & pepper, to taste

Bring steaks to room temperature on the counter. Preheat a large skillet. Season steaks with salt and pepper or steak seasoning. Drizzle pan with olive oil and add steaks to pan. Brown steaks on each side, cooking just shy of desired doneness. Turn heat to low. Remove steaks from pan and add mushrooms, butter, and garlic. Saute until mushrooms have softened. Add red wine and Worcestershire sauce. Reduce by half. Add a splash more of wine and add steaks back in to pan turning and covering in sauce. Serve topped with mushroom sauce!

Recipe: Eclectic Recipes: Ribeye Steak with Burgundy Mushroom Sauce