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Ribeye Steak

with Mushroom Brandy Cream Sauce

Active Time: 30 minutes

Total Time: 30 minutes

Serves: 4 servings


Ribeye Steak


  • In large skillet, melt butter over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are softened and all liquid is evaporated (about 3-5 minutes).
  • Add brandy (being careful not to ignite); cook until reduced by half. Add in cream and cream cheese; reduce heat and simmer, stirring frequently, until slightly thickened (about 3-4 minutes). Stir in Parmesan cheese; keep sauce warm.
  • Meanwhile, prepare grill to medium heat. Season steaks with pepper to taste. Place steaks on grill. Grill, turning once, 7-15 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Remove from grill; season with salt to taste. Serve steaks with mushroom sauce.


Serving Size: 1/4 of recipe
  • Calories 360kcal -
  • Total Fat 24g -
  • Saturated Fat 15g -
  • Cholesterol 105mg -
  • Sodium 200mg -
  • Carbohydrates 5g -
  • Fiber 0g -
  • Protein 20g -