Best Sunnys Smothered Rib Eye Steak Recipes

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RIB EYE STEAKS WITH MUSHROOMS AND ONIONS



Rib Eye Steaks with Mushrooms and Onions image

These delicious, tender rib eye steaks are made in the oven and topped with an easy, buttery mushroom and onion topping.

Provided by lyuba

Categories     Main Course

Time 1h5m

Number Of Ingredients 12

1 Vidalia onion (sliced thin)
3 garlic cloves (pressed)
8 oz baby bella mushrooms (quartered)
3 tbsp butter
1/2 cup mushroom stock ((substitute beef stock of needed))
1 tsp dried thyme
salt
fresh cracked black pepper
20 oz rib eye steaks (select any size of steak desired)
salt
fresh cracked black pepper
1/2-1 tbsp butter

Steps:

  • Let the steaks rest and warm up on the cutting board for 15-30 minutes before cooking.
  • Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
  • Preheat a well seasoned cast iron skillet over medium heat and add butter. Once butter is mostly melted, add sliced onions and cook until onions start to brown.
  • Press in garlic and saute until fragrant. Add mushrooms to the pan and cook vegetables for a few minutes.
  • Pour in mushroom stock and season with salt, pepper, and thyme. Cook until mushrooms soften, take everything out of the skillet and set it aside.
  • Wipe the skillet down with a paper towel to get rid of any small pieces left behind.
  • Preheat the oven to 450°.
  • Preheat the skillet over medium-high heat and add a little bit of butter. Spread butter all over the pan and place the steaks in the hot skillet. Sear steaks for 30-45 seconds on each side.
  • Spread mushrooms and onions mixture over the steaks and place the skillet in the oven. Bake until the steaks reach your desired temperature. Depending on the steak thickness and temperature wanted, it could take between 5 and 15 minutes.
  • You can use a leave-in thermometer to take temperature of the steak but make sure to slide it through the side of the steak, towards the middle. (If leave in thermometer is not available, take the temperature with a regular meat thermometer but make sure to take the steak out of the oven and close the oven door while taking the temperature.)

Nutrition Facts : Calories 857 kcal, Carbohydrate 20 g, Protein 62 g, Fat 61 g, SaturatedFat 31 g, Cholesterol 226 mg, Sodium 581 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

SUNNY'S SMOKY ROSEMARY GRILLED STEAK



Sunny's Smoky Rosemary Grilled Steak image

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

Four 1 1/2-inch-thick, bone-in rib eye steaks
Kosher salt and coarsely ground black pepper
1/4 cup extra-virgin olive oil
4 sprigs fresh rosemary, cut in half
6 tablespoons unsalted butter
1 teaspoon smoked paprika
Kosher salt
3 sprigs fresh rosemary
2 cloves garlic, grated on a rasp or finely minced

Steps:

  • For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
  • For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
  • Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

SUNNY'S GRILLED STEAK SUPREME



Sunny's Grilled Steak Supreme image

Provided by Sunny Anderson

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

One 2- to 3-pound London broil, at room temperature
Kosher salt and freshly ground black pepper
Olive or canola oil, for the steak
1/4 cup grated Parmesan
Olive oil, as needed
4 strips bacon, chopped
1 pint sliced button mushrooms
Kosher salt and freshly ground black pepper
2 cups frozen pearl onions, thawed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tablespoon Italian seasoning
1 pint cherry tomatoes
1/2 teaspoon red chile flakes
1/4 cup loosely packed chopped fresh basil

Steps:

  • For the steak: Prepare a grill for medium-high heat.
  • Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.
  • For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.

SMOTHERED STEAK DEEPLY SOUTHERN



Smothered Steak Deeply Southern image

Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!

Provided by Southern Lady

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steaks (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

Steps:

  • In small bowl mix 4 seasonings.
  • Place flour in a flat surfaced dish (save unused flour for smothering).
  • Sprinkle front and back side of each steak piece and rub deep into groves of steak.
  • Heat oil to medium high in skillet (cast iron is best).
  • Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
  • Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
  • Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
  • Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
  • Replace steak back in gravy and spread onion rings over the tops.
  • Cover and simmer 30-40 minutes.

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