This is an easy recipe. My family just loves the mushroom topping. Add some boiled carrots and mashed potatoes to make a wonderful meal.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder and thyme. Sprinkle onto each side of the steaks, pressing in so it adheres. Set aside.

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  • Melt the butter in a skillet over medium-high heat. Add the shallots; cook and stir for about 1 minute. Add the mushrooms, and cook for a few more minutes, until tender. Stir in the red wine, and cook until most of the liquid has evaporated. Remove from the heat and keep warm.

  • Heat the oil in a separate skillet over medium-high heat. Fry steaks for 5 to 7 minutes per side, or to your desired degree of doneness. Remove to a plate and let rest for a few minutes. Top with mushrooms and serve.

Nutrition Facts

253 calories; protein 21.6g; carbohydrates 5.3g; fat 15.9g; cholesterol 66.4mg; sodium 673.2mg. Full Nutrition
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Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2008
This was very good, im not giving a five star though because I strongly feel that any "sauce" that is intended for the top of steaks should be cooked after the steak is done in the wonderful brown bits in the pan. Thats what i did, after cooking the steak i removed, let rest, added onion and mushrooms, red wine, salt, pepper, and at the end tablespoon of butter. Great on top of the steak. I served the whole thing on top of soft polenta. really good. Read More
(88)

Most helpful critical review

Rating: 3 stars
02/22/2010
The mushrooms were good but I think that the flavors of the rub could have been explored further. Read More
(4)
148 Ratings
  • 5 star values: 99
  • 4 star values: 36
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
09/29/2008
This was very good, im not giving a five star though because I strongly feel that any "sauce" that is intended for the top of steaks should be cooked after the steak is done in the wonderful brown bits in the pan. Thats what i did, after cooking the steak i removed, let rest, added onion and mushrooms, red wine, salt, pepper, and at the end tablespoon of butter. Great on top of the steak. I served the whole thing on top of soft polenta. really good. Read More
(88)
Rating: 5 stars
12/03/2005
I've made this recipe 3 times in the last month. My daughter liked it so much, so requested this for her birthday dinner. The red wine adds a lot of flavor to the mushrooms. I found I like a mixture of different mushrooms. The last time I prepared the "rub", I tripled the recipe and placed the extra in a small glass jar so I can prepare again quickly. Read More
(37)
Rating: 5 stars
06/16/2008
I loved the seasonings for the steaks!!! It was delicious! I do not drink or use alcohol in cooking, so I substituted apple cider vinegar for the wine and it was very good. Read More
(27)
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Rating: 4 stars
08/17/2011
I love the seasonings used for this steak. I prepared the steaks using rib eye as it was what I had on hand. For the seasoning mix I minced up some fresh thyme rather than dried chopped up 1 garlic clove mixed these with rock salt black pepper and paprika. I rubbed the seasonings into the rib eye steak and let it sit like that in the refriegerator for a couple of hours. In a skillet I added olive oil heated up on medium high heat. I fried the steak on one side searing it until it was golden brown before turning it over to other side. When the steaks were done I set them aside to rest and to let the juices redistribute while I sauteed the mushrooms. To the same skillet I added 2T butter shallots and 1 garlic chopped up and I stirred it up with all the brown bits in the pan. then I added the mushrooms sliced in half stirred added white wine not red wine and cooked it for a few minutes. The seasonings added a nice flavor to the steaks and also to the mushroom sautee. I really liked the flavor of the fresh thyme. The wine also adds flavor to the mushrooms along with the brown bits mixed in. My only small criticism is with the submitter's cooking method to use two separate skillet's whereas you could use the same skillet to prepare both the steak and mushrooms. The brown bits from the steaks is what really adds more flavor to the mushrooms. I topped the mushrooms on the steaks and served it along with Rosemary Zuchhini Sticks also from this website. Read More
(9)
Rating: 5 stars
06/10/2008
I made this for dinner tonight and my husband loved it. The spicyness of the rub was fantastic. I loved the mushrooms. Yummy.I followed the recipe exactly.All around excellant flavours. Read More
(9)
Rating: 4 stars
09/28/2006
This wasn't too bad. I really like sauteed onions and mushrooms but neither I nor my roommates particularly liked the flavor that the red wine added (and they're both wine people). The rub for the steak was good though so I think I'll just use the rub and top with plain onions and mushrooms next time. Read More
(9)
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Rating: 5 stars
07/20/2007
Fabuous! Used 1 lb. of Angus flank steak instead of New York strip and grilled it on the George Foreman. Served it with Maple Dill Carrots. Great combo! Read More
(8)
Rating: 5 stars
08/18/2009
This is an incredible recipe. Follow the recipe exactly. The thyme is the key to the tangy and bold taste. I would definitely recommend this to any steak lover! Read More
(7)
Rating: 5 stars
05/10/2010
Excellent steak recipe! Other than the fact that I doubled the amount of thyme which I strongly recommend I followed the instructions and amount of ingredients as suggested and it turned out great! I served this dish with marinated peppers from allrecipes.com along with a side-dish of tomato-basil pasta and had a bottle of Cabernet Sauvignon (Gato Negro) from Chile and wow it was a great combination! I will definitely make this steak recipe again! Read More
(7)
Rating: 3 stars
02/22/2010
The mushrooms were good but I think that the flavors of the rub could have been explored further. Read More
(4)
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