Ribeye Steaks with Cherry Tomato Wild Mushroom Sauce

Posted On: May 17, 2013

Ingredients for the steaks

  • 4 American Grass Fed Ribeye Steaks, 9oz each
  • Kosher salt and cracked black peppercorn

Ingredients for the Sauce:

  • ¼ cup olive oil
  • 1 pint of cherry tomatoes
  • 1 pint yellow cherry tomatoes
  • 2 cups of wild mushrooms (shiitake, oyster, etc)
  • 2 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 1 tsp thyme
  • Salt & pepper, to taste


Start the grill.

Heat the olive oil in a sauté pan over medium heat.  Add all the cherry tomatoes.  Bring to a simmer, cover and cook for 5-6 minutes until the tomatoes have burst.  Remove the lid, add the mushrooms, garlic, red pepper flakes, thyme, and salt to taste.   Lower the heat and continue to simmer for another 5 minutes.

While the Tomato Wild Mushroom Sauce is simmering, season the steaks.  Grill the steaks for 3 minutes on medium high heat.  Turn the steaks and cook for another 3 minutes.  Move to low temperature area of the grill and finish cooking, bringing the steaks to 125-130F.  Remove the steaks from the grill and let rest for 5 minutes.

Plating:  Serve the steaks with the cherry tomato and wild mushroom sauce.

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