Prime rib steak with red wine mushroom sauce

The other day, I took a little trip to Costco, and decided to load up in the meat department! I found two beautiful prime rib steaks for just under $20… I couldn’t resist! ONE of those at The Keg would probably cost around $30. I debated buying the steaks, because I find that restaurants that are equipped with super hot broilers (think 500 degrees +) can sear a steak and seal in all the juices the way no normal home oven can. But the last time I cooked a steak was last March, and so I figured, it was steak time again!! Also, I had been flipping through an issue of Men’s Health (yes I read Men’s Health since I find it lying around sometimes) and had seen a yummy looking recipe that I wanted to try. It was a success!! I made the steak perfectly! I seared it on really high heat in a pan on one side for a few minutes, then flipped it, and quickly put it in the pre-heated oven for a few more minutes. As the steaks rested, I made the red wine mushroom sauce. You could serve this steak with potatoes, but I didn’t want to feel super full and pregnant afterwards, so a light salad was perfect.


  • Olive oil
  • 2 steaks
  • Salt and black pepper to taste
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 lb white or cremini mushrooms, cleaned, stems removed, and sliced
  • 1/2 cup red wine
  • 1/2 cup low-sodium beef stock
  •   1tsp fresh rosemary, chopped

Preheat the oven to 400F. Heat a nonstick pan up till very hot. Rub the steaks with salt and pepper, and a little bit of canola oil, or any other high temperature oil (NOT olive oil).

Sear the steaks for 3min, flip, and place in oven. Remove after 6min. This gave me medium rare steaks. You can take the steaks out of the oven early if you want them rare. If you want your steaks cooked any more than medium rare, you might as well dump your steaks in the trash and go buy yourself some beef jerkey to chew on, because I guarantee it’ll taste the same!

Okay. So after the steaks are cooked, remove from pan, and let them sit. Don’t poke or cut through them!

Place the pan back on the heat on medium, add the shallots, garlic and mushrooms, and cook till softened. Add the red wine and stock, and simmer till the sauce has reached the consistency you like. I got impatient, and added a tablespoon of flour to speed up the thickening process. When it’s almost done, add the rosemary.

And THEN, place your beautiful steaks on plates, and pour the mushroom red wine sauce all over it! It is such an impressive, wifey-type meal to make, and if you can master this, then you have no reason to ever be unhappy in life ever again.

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