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Grilled Ribeye Steak with Sautéed Mushrooms
Yield Icon
4 Servings
Prep Time Icon
Prep Time:
30 Minutes
Cook Time Icon
Cook Time:
10 Minutes
Total Time Icon
Total Time:
40 Minutes


Ribeye Steak

  • 1.5 lbs. Prime Ribeye Steaks, 1 ½ “ thick steaks (thicker is better)
  • to taste Salt and pepper

Sautéed Mushrooms

  • 2 oz Olive oil
  • 1/4 cup Shallots, brunoise
  • 1 Tbsp. Garlic, minced
  • 3/4 lb. Assorted mushrooms (crimini, oyster, portabellos with gills removed)
  • 1 Tbsp. Thyme, minced
  • to taste Salt and pepper


Ribeye Steak

Preheat a medium grill.

Generously season the steak with salt and pepper. Let sit for 30 minutes or longer.

Place the seasoned meat on a hot grill, cook, turning periodically to evenly cook on all sides until 130 ° F. on an instant-read thermometer. (approx. medium rare).

Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.

Sautéed Mushrooms

Heat a sauté pan over medium high heat.

Add the olive oil and mushrooms, sauté for 5-10 minutes or until the liquid has evaporated and the mushrooms have caramelized.

Clear a space in the center of the pan. Add the shallots and sauté for 1 – 2 minutes. Add the garlic and thyme, and cook until aromatic.

Slice the steak against the grain. Divide the steak amongst the plates. Top with the sautéed mushrooms, spoon any leftover meat or mushroom juices on top.


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