Bison Ribeye with Mushroom Rosemary Wine Reduction Sauce

Growing up, steak was always a special treat in our family. We rarely had it in but I remember each time we did, my father in particular had a twinkle in his eye and a little excited look on his face! Though my mom was an excellent cook, she wasn’t the most innovative when it came to “American food” as she would call steak. Her preparation, a fairly straightforward broiled in the oven served with steak sauce was exactly what you would expect from a suburban kitchen in the 1980s. But it didn’t matter because steak was still steak!

So it only makes sense that whenever I decide to make steak, I think of my dad and his excitement over it. Though you can certainly make steak any time of the year, my family always reserved it for special occasions like Father’s day. But whether you save it for Father’s day, someone’s birthday or to celebrate a personal milestone, steak isn’t hard to make at home and is actually a fairly quick meal, something you can do for a weeknight dinner even if you’re in the mood. And, of course, Omaha Steaks makes it easy to do, with delivery options of various cuts.

Pan searing steak in skillet is probably the easiest method for most people. Common kitchen wisdom has people searing their steaks on cast iron skillets because you can get a really great crust on the steak. But since I’ve chosen to make a mushroom wine reduction to serve with the steak, cast iron isn’t the best choice. The red wine acidity will pit the cast iron and also pick up a metallic taste from the skillet unless it’s really well seasoned. So for those of you who only rarely use your cast iron cookware, don’t worry, this recipe is perfect for you!




Serves: 2 servings
  • 3 T olive oil, divided
  • 12 oz King Trumpet mushrooms, sliced
  • 1 T soy sauce
  • 2 8 oz Omaha Steaks Bison Ribeye Steaks
  • 1 tsp chopped fresh rosemary
  • 2 tsp minced garlic
  • ¾ cup dry red wine
  • 3 T unsalted butter
  • 1 T chopped parsley leaves
  • salt and pepper
  1. Take the steak out of the refrigerator and pat them dry with paper towels.
  2. Place them on a plate with a few paper towels underneath and let the steaks come to room temperature and dry out further, about 30 to 60 minutes depending on the ambient temperature of the room.
  3. Occasionally check the paper towels and change them out.
  4. You want your steak surface to be as dry as possible to maximize the crust.
  5. Once the steaks are nearly ready, heat 1 T of olive oil in a 12-inch skillet until it shimmers from the heat.
  6. Add the mushrooms and sprinkle the soy sauce over the mushrooms.
  7. Cook, stirring constantly, until the mushrooms are soft and have browned about 5 to 7 minutes on medium high heat.
  8. Move the mushrooms (and any accumulated juice) to a bowl.
  9. In the same skillet add 1 tablespoon of oil and heat until it shimmers.
  10. Sprinkle the steaks on one side with salt and pepper and place (seasoned side down) in the skillet. Season the top side of the meat with salt and pepper and sautée the meat, about 2 to 3 minutes per side for medium-rare.
  11. Move to a large plate and tent with foil to keep warm.
  12. Add the final tablespoon of oil and immediately add the garlic and rosemary.
  13. Sautée, stirring constantly for about 15 seconds or until the garlic starts to brown then add the wine. Stir and scrape up all the browned bits off the pan, reducing the wine to about half its volume, about 2-3 minutes.
  14. Whisk in the butter, 1 tablespoon at a time, until the sauce has slightly thickened.
  15. Add the mushrooms back to the pan along with any accumulated mushroom juice to heat up.
  16. Divide half the mushrooms onto two plates, then plate the steaks over the mushrooms.
  17. Pour the remaining sauce and mushrooms over the steaks.
  18. Sprinkle with parsley leaves and serve immediately.