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Grilled Rib eye Steak & Red Wine Morel Mushroom Reduction

Many people contend the rib-eye cut is the best steak to pair with fresh morel mushrooms. The marbled tenderness coupled with the rich deep earthy and fruit notes of the red wine sauce are enough to please even the most discerning palates. Please note that this sauce can (and should be) used to top chicken, turkey and pork dishes too! For those that are vegetarian, this same sauce over pasta is a Spring-time favorite too. Before you begin, it’s this cooks suggestion that you pour yourself a glass of the red wine to enjoy while you cook.

List of Ingredients

2 ribeye steaks, thick cut, cowboy cut or state-fair thin cut
2 tablespoons olive oil
1 pound fresh picked morel mushrooms, sliced or quartered
5 sprigs of fresh thyme (remove the leaves)
1 teaspoon fresh rosemary diced
1 large shallot, minced or finely diced
1 ¼ cup red wine. We suggest you also pour yourself a glass while cooking & enjoy.
1 ½ cups low sodium chicken broth
2-3 tablespoons cold butter, cut into small pieces
Sea Salt, a pinch or two to taste
Fresh ground black pepper to taste

Red wine such as Cabernet or Malbec pairs well with this mushroom sauce Red Wine Morel Mushroom Sauce Ribeye Steak morel mushroom recipe red wine reduction sauce

Morel Mushroom Sauce Recipe, Perfect with Grilled Steaks!

Cooking Instructions

The most important step here is #1, pour yourself a glass of wine and enjoy. Next, season your ribeye steaks with sea salt & fresh ground peppercorns. We suggest grilling the steaks to medium rare using a high temperature sear.

High Temp Sear Method: Using lump wood charcoal or briquettes, high heat sear at 650°F for 90 seconds on each side, remove from heat and cover with foil. Let the temperature of your grill come down to 400°F and finish each side of your steak until medium rare. For those without a high temperature grill, you can also pan fry or broil. Let the steak rest while you make the while you make the morel mushroom sauce.

Morel Mushroom Sauce: Heat a large skillet (we prefer cast iron) over medium high heat. Add the olive oil. Saute the fresh morel mushrooms, shallots, diced rosemary and fresh thyme leaves until the morel mushrooms soften, about 4-5 minutes. Add the red wine, increasing the heat to high. Bring the red wine to a boil. Let the wine reduce by about 3/4. Next, add in the chicken broth. Bring the broth to a boil and reduce the liquid until it is slightly thickened, for about 5 minutes.Remove the skillet from heat. Slowly add and stir the cold butter until it has blended into the wine sauce. The addition of cold butter will thicken the sauce. Finally, taste the sauce and season to your liking – a pinch or two of salt and pepper usually does the trick. Pour your morel mushroom sauce over the steaks and serve immediately.