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The Perfect Grilled Ribeye Steak Recipe
Emily

The Perfect Grilled Ribeye Steak with Red Wine Mushroom Sauce

Experience the ultimate grilled ribeye steak, a testament to simplicity and rich flavor. This recipe, perfected for backyard grilling, delivers a tender, juicy steak with a beautiful crust, complemented by a luxurious Red Wine Mushroom sauce. It's quick, satisfying, and impressive enough for any occasion.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 2 Rib Eye Steaks, approximately 1.5 inches thick
  • Salt, to taste (Kosher or sea salt preferred)
  • Simply Organic Black Pepper, Medium Grind, to taste (freshly ground preferred)
  • Granulated Garlic, to taste
  • 2 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1/2 cup Shallots, finely minced
  • 2 cloves Garlic, minced
  • 8 oz Baby Bella Mushrooms, sliced
  • 1/2 cup quality Red Wine
  • 1 cup Beef Broth
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Balsamic Vinegar
  • 1/4 cup Heavy Cream
  • Fresh Parsley, chopped (for garnish)

Method
 

  1. Prepare the Steaks:
  2. Remove steaks from refrigerator 1 hour before grilling to bring them to room temperature. Pat dry.
  3. Season both sides generously with salt, pepper, and granulated garlic.
  4. Prepare the Sauce:
  5. While steaks come to room temperature, prepare the Red Wine Mushroom sauce. Heat olive oil in a skillet over medium heat. Add shallots and sauté until softened, about 2-3 minutes. Add minced garlic and sauté for another minute until fragrant. Add sliced mushrooms and cook, stirring occasionally, until deeply browned and their liquid has evaporated, about 8-10 minutes. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half. Add beef broth, Worcestershire sauce, and balsamic vinegar. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in heavy cream and cook for another 2 minutes until heated through. Season with salt and pepper to taste. Stir in 1 Tbsp of butter until melted and combined. Keep warm.
  6. Grill the Steaks:
  7. Preheat grill to 500°F (260°C).
  8. Place steaks on the hot grill. Sear for 2 minutes per side, turning them 45 degrees halfway through each sear to create diamond grill marks.
  9. Reduce grill heat to medium-low or move steaks to a cooler part of the grill. Continue cooking for an additional 4-6 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer for accuracy (130-135°F for medium-rare).
  10. Rest the Steaks:
  11. Remove steaks from the grill and let them rest on a cutting board, loosely tented with foil, for 5-10 minutes before slicing.
  12. Serve:
  13. Slice the ribeye steaks against the grain. Spoon the warm Red Wine Mushroom sauce over the sliced steak. Garnish with fresh chopped parsley.

Notes

For an even better crust, consider using a cast-iron grill press.
Adjust cooking time based on steak thickness and desired doneness.
Ensure adequate ventilation when grilling.
If red wine is not preferred, use an additional 1/2 cup of beef broth and a splash of red wine vinegar for acidity.