Rib Eye Steak and Mushroom Risotto are perfectly sous vide steaks with fall-flavored rice, that’s full of yummy cheese, caramelized garlic & shallots, and wine infused creamy, buttery mushroom goodness. Your company may never leave!
This recipe for Rib Eye Steak and Mushroom Risotto is going to blow your mind. And speaking of blowing your mind…I remember the first time I found out that risotto was not actually a recipe, but rather a technique. I was like…What???? Turns out, risotto is a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice. The technique for making it is called the risotto method, which involves continually stirring small amounts of hot stock or broth into the rice a little at a time, allowing the liquid to be fully absorbed. And, constantly stirring the risotto does more than give your arms a great workout. Stirring also releases starches in the rice to allow for even cooking, which produces a creamy decadence that is indescribable. It’s so nice to learn something new about cooking every day. And, speaking of newer things…have you tried Sous Vide yet? This is not a paid endorsement, I just love it.
Once limited to professionals, Sous Vide is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. It is the only way I ever cook steak (or other proteins). With Sous Vide, you simply set a pot of water to a corresponding time and temperature, and you achieve the perfect doneness you desire, each and every time. Plus, the tasty meat can sit in the water bath for hours while you prepare the rest of your meal. The steak is perfectly cooked and after trying this method, you’ll never cook steak any other way again. Your company is going to love it!
This Rib Eye Steak and Mushroom Risotto is the perfect dish to make for a small intimate gathering of people. It is so comforting and ridiculously flavorful! Plus, it really stretches your dollar for a fantastic meal that will not break the bank. And, I promise it’s a meal they will never forget. You get the velvety, plump Arborio rice, which absorbs plenty of delicious savory stock, butter and Parmesan cheese. Then, you get the fresh, earthy mushroom and fragrant garlic & shallots for maximum flavor. Finally, you add the rich rib eye steak and you have a meal worthy of 5 stars. And, if you want an excitingly different Party experience, you have to check out these fun ideas!
So, the next time you are planning on entertaining, please consider making this irresistible Rib Eye Steak and Mushroom Risotto. Besides serving a fantastic meal to your guests, after constantly stirring the risotto, your arms will look amazing in that sleeveless dress!
- Sous vide steaks:
- 2 rib eye boneless steaks
- salt and pepper to taste
- 1 tablespoon canola oil
- Mushroom Risotto:
- 6 cups low-sodium chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 pound cremini mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 3 shallots, diced
- 3 garlic cloves, minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 4 tablespoons butter
- 2 tablespoons chives, finely chopped
- ½ cup Parmesan cheese, freshly grated
- Sous vide rib eye steak: Preheat the sous vide cooker to 132°F in a water bath according to manufacturers instructions. Salt and pepper steaks and place in a vacuum sealer or heavy-duty freezer Ziploc bag. Seal the bag using a vacuum sealer or use the water displacement method* if using a Ziploc baggie. Drop the bag in the water bath for 2 hours. Remove the steak from the bag and place it on a paper towel-lined plate. Carefully pat it dry on both sides. Place a heavy cast-iron or stainless steel skillet with 1 tablespoon canola oil over the hottest burner you have and preheat the skillet until it starts to smoke. Place the steaks on the grill. After 15 to 30 seconds, flip the steak so that the second side comes into contact with the pan. Repeat, flipping the steak every 15 to 30 seconds until it has developed a nice brown sear, about a minute and a half total (you can add a little butter to the skillet about 30 seconds before the steak is done for added richness). Remove the steak to a plate and let it rest for 10 minutes before thinly slicing, against the grain.
- Mushroom Risotto: Bring the chicken broth to simmer in medium saucepan over low heat and keep warm.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to a heavy large saucepan or skillet over medium-low heat. Stir in the shallots and garlic, stirring constantly for 3 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, about 3 to 4 minutes. When the rice has taken on a pale, golden color, pour in wine and stir constantly until the wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and pepper to taste. Plate the risotto with strips of steak on the side.
To use this method of getting rid of air in the Ziploc bag, you simply place the food into a resealable zipper lock baggie, then slowly lower the bagged food into your water filled cooking container. The pressure of the water forces the air through the top of the bag. Once most of the air is out of the bag, carefully seal it just above the water line.
And, for another company worthy main course, please try our Coffee Rubbed Pork Tenderloin with Espresso Honey Glace Sauce!
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