Place steaks in ziploc bag. Add soy sauce, olive oil and garlic. Seal bag and press to work marinade into steaks. Refrigerate at least 1 hour and up to 4 hours. About an hour before serving, remove steak and discard marinade. Place steaks on platter and season with salt and pepper, if desired.
Preheat grill to medium-high. In large skillet, heat butter and olive oil over medium heat. Add mushroom slices and saute about 8 to 10 minutes or until they are very tender. Add onion slices and saute until they are tender, about 5 minutes. Season with salt and pepper to taste. Set aside and keep warm.
Place steaks on grill and cook about 6 minutes on one side. After about 3 minutes, use tongs to turn steaks a quarter turn so you get cross-hatch marks.
Flip steak over an move to cooler side of grill. Continue grilling to desired degree of doneness, about 5 minutes more for medium-rare, depending on the thickness. Remove from grill to serving plates and top with the warm mushroom mixture. Drizzle any juices left in bottom of skillet over steaks.
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Burlington Times-News, October 6, 2010.
Originally Submitted
11/17/2010
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