How to Make: Ribeye Steak with Sautéed Onions & Mushrooms

[Music] hi welcome to chris cook for you too have i got a great recipe for you today okay so tonight i'm going to be making a one-dish meal that's nobody here but me so i'm going to be making me a rib eye steak but the rib eye steak is about a good inch and a half thick and maybe a little bit thicker than that so i'm gonna probably cook it a little bit longer than i normally would and i would like medium well that's the way i eat my steaks this is ribeye but i want you to see his rib eye without the bone i want you to see the streaks of marble see that's the streaks of fat that's running through it that those fat juices that are running through that steak that's what make your steak real real tender so this steak should be extremely tender when it gets through cooking now i'm gonna go away i'm gonna put my seasonings on now i'm gonna show you what i'm gonna be cooking i'm gonna have this with a side of cabbage because that's what i feel like i want i've already washed it and i'm just gonna take a paper towel and i'm going to pat dry it it has been sitting out room temperature and i'm going to um allow it just to sit there for a few more minutes i'm going to pan fry it on top of the stove and then i'm gonna put it in the oven so when i put it in the oven i'll probably put it in there at 4 25 and allow it to cook maybe about eight minutes on each side it might not be quite uh eight minutes together i'm sorry four minutes on one side and four minutes so no yeah on the other if it looks like it's not quite done enough then i'll go and cook it a little bit longer when i pan fry it's gonna be a small amount of of olive oil and butter very very small amount once i take the steak and put it in the oven then i'm gonna saute up my mushrooms and here i just flattened out a piece of garlic so i have mushrooms and garlic here and i have onions that i just cut kind of thick and the only thing i did was took my hand once i got it cut i took my hand and just put my hand through and took apart um my onion rings now it's not necessary to do that because they're gonna fall apart once they're in the skillet frying up anyway so this is what i'm having i'm gonna make me a little bit of side of cabbage and to season it i have this rosemary garlic roasted garlic rosemary and sea salt so this is my salt and my seasonings that i'm having i love garlic on my steak and the only difference is sometimes i put rosemary on it sometimes i don't this was purchased at ross and you can get these at places like um ross tj maxx in the back you can get all your gourmet seasonings a couple other stores may have them too so i'm gonna go away get this steak all ready season it up and i'll meet you at the stove be right back okay now i'm at the stove in the skillet i have a little bit of butter that's probably uh it's almost melted i'm gonna add just about the same amount of olive oil so the butter was about a teaspoon full the olive oil is about the same thing and i want to get my pan hot enough to fry up my steak i've already seasoned this steak i got it seasoned on both sides it's already room temperature so it's ready to fry out now two things you don't want to do one thing you don't want to pierce your steak okay because you don't want the juices to flow out of it you want those juices to stay in and you want to make sure that before you uh get ready to eat it that you allow it to rest cover it up for about 10 minutes now this is a quick process i was going to set my oven at 4 25 i went ahead and set it at 475 reason b is because this is a super thick piece of meat i did not expect it to be that thick see that is a real thick steak so i'm going to fry it up on both sides just to get me not only a crust on it but to um to get both sides of it as well as the end and that's on a high heat to get both sides of it as well as all around my outside ground and then i'm gonna stick it in my oven and allow it to cook the rest of the way so i'm gonna let this fit in this pan and go ahead and fry up when i get ready to flip it to the other side i will bring you back and show you exactly what that looks like i'll be right back remember this is dinner for one and i know it's gonna be enjoyable be right back okay so my steak has browned on one side and i'm gonna flip it and allow it to brown on the other and i'll bring it back once that side has browned up i'm going to brown it on the sides on all 40 sets so i might just do that and then bring it back before i stick it in the oven to be right back okay so the steak is ready and i think it's brown on both sides i'll flip it yeah there it is on the other side and now i'm gonna put this in the uh oven i'm gonna put it in i'm gonna do it a little bit less than four minutes and four minutes i'm gonna do it three minutes and three minutes because it feels like tomatoes is just about where it is that i like to eat my steak so i'll go ahead and stick it in my oven [Music] and i'll flip it before i bring it back and then i'll bring you back now in this skillet i'm getting ready to saute up my onions and my mushrooms along with my little piece that's equally amounts of olive oil and butter along with my little piece of garlic so i'll get that prepared and i'll bring you back okay the steak is done i've flipped it once so what i'm gonna do is i'm gonna take it out so it can rest and it's pull apart good so i know it's just like i want it so i'm gonna cover it with this foil and i'm gonna leave it sitting in the back while i saute up my onions now you want those juices to redistribute themselves so that oh so that's why i have it in the back sorry about that but i burnt myself with that hot skillet so now now i'm gonna go ahead and heat this up and then i'll saute up this i'll bring you right back okay i'm gonna add my onions and allow them to cook for a little while and i'll bring it back when i get ready to add in which should be about a minute when i get ready to add in my mushroom we'll be right back okay now my steak is resting over here i have me some cabbage that's in the back pot because that's what i wanted with my steak and i got my onions that are in this skillet and they're cooking up and i'm going to go ahead and add to that my restaurant mushrooms and my small piece of garlic that i had in there and i did put some of the roasted onions in garlic well garlic and onion on this to season it up probably we'll add just a little bit of uh salt to it if that's actually needed and that's it so i'm gonna cook these up in the pan it shouldn't take me that long i'll put my plate together and i'll come back and show you what my dinner looks like one person eating alone but i guarantee it's gonna be good right there okay now i'm back so i'm gonna go ahead and dish up a plate because my mushrooms and onions are done my steak has been resting for a while so it's straight that's a lot of meat right there and i know i will not finish it my cabbage in the back everything is just enough for me that is ready i love cabbage i'll put some cabbage down on my plate and then i will add some of these sauteed mushrooms and onions to this meal well that's what dinner alone really looks like and i'm gonna go ahead i want to clean that up a little bit i'm having cabbage as well as my steak this is a ribeye steak with mushrooms and onions sauteed so i'm going to go ahead and cut into the steak and this is the way i like my stick i know a lot of people don't eat it like that but i do okay so i just want to show you what this looks like and if you wanted your state to be a little bit more done the only thing you have to do is cook it just a little bit longer oh man that is really really good but that's what chris is having tonight i'm having the ribeye steak along with the sauteed onions and mushrooms and along with some smothered cabbage okay try this i think you're truly going to enjoy it i know i will and as always thank you for watching chris cook for you too bye [Music] 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Channel: chriscook4u2

Views: 25,799

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Id: pWU8gGtzrGw

Length: 11min 26sec (686 seconds)

Published: Tue Mar 16 2021