Pan Seared Ribeye Steaks with Red Wine Mushrooms

Pan Seared Ribeye Steaks with Red Wine Mushrooms



  • 4 Blackwell Angus Ribeye Steaks (about 3/4 inch thick)
  • Olive or Canola Oil, as needed
  • 8 oz. Crimini mushrooms, quartered
  • 1/4 cup yellow onions, diced
  • 1 cup red wine
  • 2T butter, to taste
  • 8 oz. prepared mashed potatoes 8 oz. broccoli florets
  • Salt and pepper, to taste


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