Rib-Eye Steak with Mushroom Port Ragout

Rib-Eye Steak with Mushroom Pork RagoutRib-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!

Rib-Eye Steak with Mushroom Port Ragout

Serving Size: Serves 4


  • 3 tbsp. butter, divided
  • 2 large shallot, sliced
  • 1 lb. sliced mushroom medley (shitake, portabella, oyster, crimini)
  • 3/4 c. tawny port (or fruity red wine, Marsala, or combination)
  • 3/4 c. beef broth
  • 1 tbsp. vegetable oil
  • 4 rib eye steaks, 3/4" thick (about 8 oz. each)
  • kosher salt & freshly ground black pepper, to taste
  • 1/4 c. whipping cream
  • 2 tbsp. chopped fresh tarragon, or 2 tsp. dried (I highly recommend fresh)
  • chopped fresh Italian parsley, for garnish


  • Let steak sit at room temperature for about 30 minutes, prior to starting sauce.
  • Melt 2 tbsp. butter in large skillet over medium-high heat. Add shallots and saute until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add port (or wine/port/Marsala combination.) Boil until liquid reduces, about 10 minutes. Turn off heat. Note - the sauce can be made earlier in the day, covered and chilled. Rewarm sauce if made in advance.
  • Melt remaining 1 tbsp. butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper, to taste. Add steaks to hot skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to serving dish or platter and cover to keep warm while finishing sauce.
  • Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt & pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.


Adapted from Epicurious 1995 Rib-Eye Steak with Port and Mushroom Ragout


6 thoughts on “Rib-Eye Steak with Mushroom Port Ragout

  1. This looks absolutely phenomenal! Perhaps you can make this for me sometime? Maybe for my birthday dinner?

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