Rib-Eye Steak with Mushroom Port Ragout features pan-seared steaks with a savory mushroom port wine sauce. Yummy! ❤
Rib-Eye Steak with Mushroom Port Ragout
This dish, prepared by my friend Donna, is the first “Guest Chef” recipe featured on ItsThyme2Cook. While I love to cook, it’s great to turn the reins over to someone who shares my passion and knows their way around the kitchen. Another key factor was that Donna brought some recipes when she and Bill joined us in Fort Myers for a visit. One of those recipes turned out to be this delicious Rib-Eye Steak with Mushroom Port Ragout.
Can You Really Pan Sear a Rib-Eye?
YES! It works quite well actually. There are a couple of things however that you need to keep in mind. First, you need to have a good heavy skillet which you can heat to a high temperature. Our condo was woefully lacking in this regard, but Donna still managed to turn out a wonderful dinner. A true testament to a battle-tested, can-do cook! It’s also worth mentioning that pan searing works best for steak prepared to a medium-rare (medium at the most) level of doneness. Lastly, I would suggest using 2 pans if you do not have a pan large enough to sear 4 steaks.
Savvy Sauce Tips
The great news about this sauce, is that it can be made in advance, with just the cream and tarragon being added after it’s rewarmed. This would be a great option to consider, especially if you are searing steaks in multiple pans.
While the recipe calls for port wine (and Donna recommends this as the tastiest version) you can substitute other options and still come up with a very good sauce. We actually used a combination of about ½ c. pinot noir (a lighter, fruity red wine) and ¼ c. Marsala wine, because that’s what we had on hand. I thought the result was great, but I will take Donna’s advice and give the port wine version a try in the future!