top of page
  • Writer's pictureLisa Jarvis

Steakhouse Ribeye with a Merlot Mushroom and Onion Reduction

I am so excited to share this culinary creation with you! Not just because it is absolutely melt-in-your-mouth delicious, but because I was able to get some beautiful, local, grass-fed ribeyes for this recipe! My long time friends, Jane and Jim Scelzi are the owners of Scelzis Grass-Fed Beef. Oh My! Talk about delicious! You can really taste the difference in these steaks than what I have gotten from the grocery store. It is grass-fed, which makes a big difference. Grass-fed beef is superior to grain-fed for many reasons, but to name a few, it is leaner and higher in key nutrients including Omega 3 Fatty acid. Not to mention, this is local and I just love that. It is Non-GMO and hormone free. The Scelzis will be selling some of their products and taking orders each Saturday at the Downtown Farmer's Market in Paducah. You can find them on facebook by searching Scelzis Grass-Fed Beef, and on Instagram under scelzisbeef.

The steaks were out of this world good and I cannot wait to share this with you! Grass-fed beef is leaner than grain-fed beef and because of this, I have found that by marinating them ahead of time, they turn out more tender. I tenderized and marinated them in equal parts of olive oil, balsamic vinegar, and red wine. I used Merlot in this recipe but Cabernet is equally good. I served this with smashed red potatoes and sauteed asparagus. What a special dinner I was able to share with my family. My sons always love my cooking, but especially STEAK! The steaks were juicy and tender and the red wine reduction sauce with the mushrooms and onions made a big,bold statement! This was easy to make, but oh so tasty!

Here is what you need:

For the marinade:

Equal parts of olive oil, red wine, and balsamic vinegar.

About 1/2 cup each.

4 ribeye steaks ( from Scelzis Grass Fed Beef! )

3 T butter, divided

1 Vidalia onion thinly sliced

2 garlic cloves, minced

8 oz sliced white mushrooms

1/2 cup red wine ( I used Merlot, but Cabernet works too)

2 t dijon mustard

2 T fresh parsley chopped

Salt and pepper to taste

Tenderize your steaks with a meat mallet. Then mix the oil, wine and vinegar in a shallow dish. Marinate the steaks in this overnight, or at least 4-6 hours.

Set your steaks out on the counter for about 15 minutes to reach room temperature before grilling. This is to ensure even cooking. Preheat your grill to high heat. Season the steaks with salt and pepper. Sear each side of the steaks for 1-2 minutes to lock in the juices. Now, turn the grill down to medium and grill the steaks to desired doneness.. Be sure the keep the grill closed while they are cooking! For the proper temperature, note that for rare, the steak's internal temperature should be 140, for medium rare, 145, for medium, 160, and for well done 170. When they are finished, drizzle them with 1 T of melted butter and cover with foil loosely to rest for a few minutes before serving.

For the merlot reduction sauce:

Melt 1 T of butter in a skillet or saute pan. Cook the onion, mushrooms, and garlic until soft, about 5 minutes. Remove all but a small amount of them and set aside. Whisk into the same pan, the wine and the dijon mustard. Reduce it down by half, about 5 minutes. It should be slightly thickened. Next slowly whisk in the remaining 1 T of melted butter. Add the mushrooms and onions back in. Stir to coat. Sprinkle with the chopped fresh parsley. Serve this sauce on top of the steaks. Dinner is served!

104 views0 comments

Recent Posts

See All
bottom of page