Pan-Seared Ribeye Steaks with Red Wine Mushrooms

Pan-Seared Ribeye Steaks with Red Wine Mushrooms



  • 4 AngusPride® ribeye steaks (about 3/4-inch thick)
  • Olive or canola oil, as needed
  • 8 ounces Crimini mushrooms, quartered
  • 1/4 cup yellow onions, diced
  • 1 cup red wine
  • 2 tablespoons butter, to taste
  • 8 ounces prepared mashed potatoes
  • 8 ounces broccoli florets
  • Salt and pepper, to taste


  1. Preheat large skillet or sauté pan over medium high heat.
  2. Bring pot of salted water to boil for broccoli.
  3. Season steaks to taste with salt and pepper.
  4. Add small amount of oil to pan and place steaks in pan.
  5. Cook until steaks reach internal temperature of 135°F for medium-rare doneness as determined by internal meat thermometer.
  6. Remove steaks from pan and set aside.
  7. Add a little more oil if needed to pan; then add mushrooms and onions; reduce heat to medium.
  8. Cook for about 4 minutes, add red wine and increase heat to medium-high.
  9. Let simmer for a few minutes before removing from heat.
  10. Whisk in 2 tablespoons of butter and season with salt and pepper.
  11. While steaks are cooking, warm up potatoes in microwave and cook broccoli in boiling salted water for 4 minutes.
  12. Drain and season with butter, salt and pepper.
  13. Top steaks with red wine mushrooms.
  14. Serve with mashed potatoes and broccoli.
  15. Enjoy!


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