Juicy Tender Sizzling Steak

Rib Eye, Shrimp & sides in Mushroom Gravy

Juicy Tender Sizzling Steak

Rib Eye Steak wrapped in Bacon and smothered with creamy Mushroom Gravy served in a Hot Sizzling Plate.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1037kcal

Ingredients

2 Rib-eye Steaks boneless (1 ½ pounds)
2 strips of bacon
1 teaspoon Kosher salt or salt to taste
1 teaspoon garlic powder
¼ cup red onion chopped
¾ can cream of mushroom 10.5 oz can
½ cup water
2 tablespoons olive oil
2 tablespoons butter
2 toothpicks cut in half
Prepare any sides you like.

US Customary - Metric

Instructions

Thaw steak in fridge. One hour before cooking, wash steak and dry well with paper towel. FDA suggest not to wash it, but I do it anyway.
Wrap the sides of steak with bacon. Take a toothpick and cut in half. Use toothpick to secure bacon when it overlap. Use the other half of toothpick to secure the opposite side. Remove toothpick when ready to serve.
Season both sides of steak with Kosher salt.
Set aside in room temperature while preparing the sides.
Heat heavy bottom pan or cast iron over medium-high heat. When hot, add and melt butter then add olive oil.
Add steak. Cook and sear one side for 2 minutes then the other side.
Use a tong and tilt steak upwards to cook bacon till crisp. Rotate steak to evenly cook bacon.
Check the time and temperature listed above for rare, medium-rare, medium or well-done. Use an instant read thermometer to properly cook steak.
Flip the steak and continue cooking.
While cooking steak, place 2 hot plates on the stove over medium-high heat for 2 minutes then lower to low. Leave it on stove until steaks are done.
When steaks are done, use a tong and let drippings drop in the pan then transfer to a regular plate. Do not line plate with paper towel. Put any excess drippings back in the pan.
Steam the vegetables and saute it in the drippings for a minute or instead of steaming, just cook it directly in the pan. Transfer to a plate.
Make mushroom gravy in the same pan with dripping. Saute onion until soft. Lower heat to medium-low.
Stir-in cream of mushroom and add a little bit of water. Once reduced and thick, season if needed. Turn of heat.
Move hot plates to the wooden trays and transfer steaks and sides then take it to the dining table.
If you need to handle the sizzling plate, it is very hot and you need oven mittens.
Pour hot gravy over steak and sides. It will sizzle and create some mess. Enjoy this delicious sizzling steak.

Video

Notes

Store leftover steak and mushroom sauce in an airtight container up to 2 days in the refrigerator. You can freeze it as well but I suggest just cooking enough steak. It is much better if freshly made.
Reheat leftover steak in the oven at 250 degrees F for 20 to 25 minutes depending on the size and thickness. You can also warm it in the stove or microwave.

Nutrition