Seared Ribeye Steak with Balsamic Onions and Mushrooms

Seared Ribeye Steak with Balsamic Onions and Mushrooms

I love a "meat and potatoes" man. I am not a "meat and potatoes" lady, but hell, I love him a lot! If you are going to eat a steak, it should be a ribeye. So, when it came to my attention that Jeffrey was deprived of meat, I did what any woman in love should do - I seared a ribeye.

Balsamic Onions and Mushrooms:

1 Tbsp. extra virgin olive oil

2 cups of thin sliced onions

8 oz. baby bella mushrooms, sliced (Go ahead and buy them sliced! Whatever.)

3 garlic cloves, pressed

1/2 tsp. kosher salt

1/2 cup balsamic vinegar

fresh cracked black pepper

Heat oil over medium heat in a large pan

Add onions and mushrooms, stir occasionally until golden, about 10 minutes

Add garlic and salt, stir frequently until garlic is golden, about 2-3 minutes

Add balsamic vingear and simmer until reduced to syrup 2-3 minutes

Add fresh cracked pepper, to taste

Serve over seared ribeye

Seared Ribeye:

2 ribeye steaks, bone-in, about 1 lb./1 inch each

1 Tbsp. and 1 tsp. extra virgin olive oil

1 tsp. kosher salt

fresh cracked black pepper, to taste

Preheat oven to 450 degrees

Heat 1 Tbsp. oil in large pan until VERY hot (I like stainless steel pans, but make sure whatever you use is ovenproof)

Rub steaks with remaining 1 tsp. oil, salt and pepper

Place steaks in pan and do not touch or move for 2 minutes

Flip steaks for another 2 minutes (still do not touch or move)

Place entire pan with steaks in oven for 3 minutes

Remove from oven, remove steaks from pan, and allow to rest for 5-7 minutes before serving

OPTIONAL:

Add 1/2 cup dry red wine (Cabernet works great!) to steak juices and oil remaining in pan, cook over medium heat until reduced by at least healf. Stir occasionally to scrape up bits on the bottom of the pan. Pour over steak. Hey, this is not for your health - it's for your love. :)

It's rumored I deprive him of meat, so I made him a ribeye! :)