Savory Grilled Ribeye Steak Recipe with Red Wine Mushroom Sauce

This grilled ribeye steak recipe features tender steak and a rich red wine mushroom sauce, making it a perfect dinner choice.

Prep Time 1

Cook Time 30

Resting Time 15

Total Time 1 45

Course dinner

Cuisine American

Servings 4 steaks

Calories 480 kcal

4 pieces Rib Eye Steak A marbled cut that ensures tender, juicy flavor.
1 teaspoon Salt Enhances the steak’s natural taste; season generously!
1 teaspoon Ground Black Pepper Adds a touch of heat; freshly cracked for best flavor.
1 teaspoon Granulated Garlic Imparts a savory depth.

8 ounces Baby Bella Mushrooms Their earthy flavor complements the richness of the steak.
1 tablespoon Butter For sautéing; it adds richness to the sauce.
1 small Red Onion Gives sweetness and depth; diced finely.
2 cloves Garlic Freshly minced for an aromatic flavor boost.
1/2 cup Red Wine Choose a high-quality option for the best flavor.
1/2 cup Beef Broth Homemade broth is fantastic if you have it!
1 tablespoon Balsamic Vinegar Adds acidity and balances richness.
1 teaspoon Worcestershire Sauce Provides umami; a little goes a long way!

Take the Rib Eye Steaks out of the refrigerator one hour before grilling. Season all sides with Salt, Ground Black Pepper, and Granulated Garlic.
Let the steaks rest for an hour, turning them every 15 minutes.
In a sauté pan, melt Butter over medium heat. Add the diced Red Onion and cook for about 2 minutes until softened.
Stir in the minced Garlic and sliced Baby Bella Mushrooms, cooking for an additional 2-3 minutes.
Pour in Balsamic Vinegar and Red Wine, allowing it to reduce for 3 minutes. Add Worcestershire Sauce and Beef Broth, then reduce for 4-5 minutes.
Start 1 chimney of coals 30 minutes before grilling, aiming for about 500°F (260°C). Heat the cooking rack for an additional 10 minutes.
Place each steak on the grate, close the lid, and set a timer for 2 minutes, then twist the steaks and cook for another 2 minutes.
Flip the ribeyes and repeat the grilling process for a total of 8 minutes for medium rare.
Let them rest for 5-7 minutes after removing from grill.
For medium, grill an additional 2 minutes, for medium well, grill for 4 minutes more.
Plate the grilled ribeyes and spoon the Red Wine Mushroom sauce over the top.

Optional: Pair with a side salad for a refreshing touch. Store leftovers in an airtight container for up to 3 days.

Keyword Dinner, grilled ribeye steak recipe, grilling, mushroom sauce, red wine sauce, steak