Pan-Seared Ribeye Steak with Bordelaise Sauce With Porchini Mixed Mushrooms


I absolutely LOVE meat!! LOVE LOVE LOVE IT! I’m sorry, vegetarians. It’s just one of my favorite things to eat.

I have been really interested in learning more about French cooking, but I was craving a Ribeye steak, so I made a ribeye steak with bordelaise! I get the best of both worlds


For Steak:

  • 16 ounce ribeye steak
  • 1 teaspoon peanut oil
  • kosher salt
  • black pepper
  • thyme sprigs
  • entire bulb of garlic
  • 2 tablespoons of butter

For mushroom topping:

  • 4-5 dried porchini mushrooms (if you can find fresh ones use those instead.
  • 1/4 cup of warm water
  • Porchinis are a wild mushroom, so it may be hard to find)
  • handful of crimini mushrooms
  • butter
  • 1/2 thai chili
  • salt
  • pepper

For bourdelaise

  • 1 cup of red wine
  • bacon cut up in small pieces
  • 1 teaspoon of butter
  • 3 shallots
  • salt
  • pepper
  • veal stock (beef stock is fine, too)

For Ribeye:

  1. Add oil to pan turn on heat
  2. Salt and pepper both sides of steak
  3. Once oil is hot, add steak
  4. add 5 cloves garlic and thyme
  5. Keep steak on for about 6-10 minutes depending on thickness of steak
  6. Flip to other side
  7. Keep steak on for about 6-10 minutes depending on thickness of steak
  8. Add butter to pan.
  9. Turn to low heat
  10. Cover the steak with the pan sauce
  11. set aside wrap in foil.
  12. DO NOT CUT STEAK YET. This is important because you want to keep the juices in. You may want to wait 10-20 minutes before you cut


For Sauce:

  1. Cook bacon in a pan
  2. add shallots until translucent
  3. Add red wine
  4. Scrape bottoom of pan for goodness
  5. Keep mixing
  6. Add stock
  7. Add salt and pepper to taste
  8. Stir for about 6-10 minutes
  9. Once sauce thickens, separate the solids from the juice
  10. Keep the juice, throw away the solids
  11. Use a slotted spoon to scoop out the top clear later (this is the fat)

For Mushrooms:

  1. Soak porchini in warm water to soften the porchini
  2. On medium, high heat, add butter to pan
  3. Add cut up Crimini mushrooms to pan.
  4. Add the Porchini mushroom water to the pan
  5. Add Porchini mushroom
  6. salt and pepper to taste
  7. saute for about 5 minutes, until crimini mushrooms are sauteed and soft

Plate steak, then add mushroom and top with bordelaise sauce.

Garnish with fresh thyme and 1/2 a bulb of roasted garlic




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s