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Ribeye Steaks with Madeira Mushroom Sauce

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

18 minutes


4-6 servings


1 1/2 to 2  pounds  boneless beef ribeye steaks, cut 1-inch thick

1  teaspoon  coarse ground black pepper

1  teaspoon  salt

Madeira Mushroom Sauce:

8  ounces  sliced cremini or shiitake mushrooms

2  small shallots, finely chopped

1  tablespoon  butter

1/2  cup  beef broth

2  tablespoons  Madeira wine

*  salt and pepper to taste


Combine rub ingredients in a small bowl. Sprinkle rub evenly over both sides of steaks; press to adhere and set aside.

Slice mushrooms. Chop shallots finely. Heat butter in a medium skillet or saucepan over medium-high heat. Saute; shallots 1 minute; add mushrooms and saute; 3 minutes longer. Add broth and wine; bring to a boil and reduce heat to low. Simmer 6 to 8 minutes; remove from heat and cover to keep warm.

Heat a large, non-stick skillet over medium heat; brush skillet with oil or use a non-stick spray. Cook steaks 5 to 10 minutes per side or until they reach an internal temperature of 140 degrees for medium-rare or 150 degrees for medium doneness. Cut steaks into 4 or 6 portions, top with mushroom sauce and serve immediately.
Nutritional Information
Calories: 424, Total Fat: 22g, Cholesterol: 142mg, Sodium: 840mg, Carbohydrates: 4g, Protein: 49g
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