20 Oz. Cowboy Ribeye Recipe
Topped with sauteed mushrooms and onions
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Ingredients
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Beef
Vegetables
Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Clean and slice the mushrooms. Peel and slice the onion into thin rings. Mince the garlic cloves.
- 2
Season the Steak
Generously season the 20 oz. cowboy ribeye with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.
Cooking the Steak
- 3
Sear the Ribeye
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned ribeye steak and sear for about 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness.
- 4
Rest the Steak
Once cooked, transfer the ribeye to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
Cooking the Toppings
- 5
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the sliced onions and cook for about 3-4 minutes until they start to become translucent.
- 6
Serving
- 7
Plate the Dish
Slice the rested ribeye steak and place it on a serving platter. Top generously with the sautéed mushrooms and onions. Serve immediately.
