Dry Rubbed Rib Eye with Mushroom Sauce
Recipe courtesy Anne Burrell
Show: Worst Cooks in America
Episode: Frozen To Fabulous
Rate This RecipeRead users' reviews (10)
- Recipe categories: Brandy, Fruit, Lemon, Meat, Vegetables, Shallot, Carrot, Mushroom,
- recipe
- ratings & reviews(10)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Grilled Shrimp Scampi
(01:30)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Three Simple Appetizers
(02:38)
-
Best Ever Chicken Enchiladas
(05:06)
-
Funky Fried Chicken
(03:31)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Things to Grill in Foil
11 Photos
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Restaurant-Style Meals to Make at Home
23 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Things to Grill in Foil
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 10
Showing 1-10 of 10
Sort by:
SELECT
By boycedl_12289714
Bothell, 87
on September 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was really good. I just have to realize that it must have been a two inch thick steak(mine were only 1 inch thick. The mushrooms came out really good. A learning lesson for me since I have a professional stove and the pan was very, very hot for both steak and mushrooms.
By yoshi99
Hampton, VA
on February 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It's tasty, but this recipe has issues. First, sugar plus hot pan plus 5 or 7 minutes equals burnt sugar. If you follow the written recipe, you'll end up with black steaks on account of the sugar in the rub. Second, if you pour out the fat after cooking the steak, what are you sauteeing the shallots in and what are you coating the mushrooms in? Third, a whole pound of carrots for a single serving? That's a whole lot of carrots. Fourth, what do you do with the sage?
By hrasmuss
on August 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made it as a Valentines day dinner and it was super good. The veal demi glaze is important. You can find it near the soups and stocks in a tiny package in some grocery stores. There is probably not a recipe for it because it is like super reduced veal stock.
By KSVKY
on April 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My son, 9 year old aspiring cook and I tried this meal. Wow. It was fabulous. I am impressed that the recruits were able to make this meal in the time allotted.
By cmortimr
Des Moines, IA
on March 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Meh. This was a good steak but I found that I prefer my regular way of grilling them simply with oil, salt, pepper and a little garlic. Always like potatoes and these carrots are good but a little too sweet for me.
By boodoe84
on February 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
At the end of the video posted, she sprinkled the chives on top. The sage must be a part of the dry rub. Where do I get this veal demi glaze? There is no recipe for it on the Network. I haven't done the recipe yet; hoping to tonight.
By johnfetterolf
Kennewick, WA
on February 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Haven't tried it yet but it is on the menu for tonight! So glad this show came back for year 2!
In response to ladykarensea... the sage leaves and chives are considered part of the dry ingredients. "Combine all the dry ingredients in a bowl." Enjoy!
By ladykarensea
on January 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fresh sage leaves and chives are listed in the recipe ingredients, but nowhere to be found in the recipe....A little help please?
By woodd
Portland, Oregon
on January 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG! Making the demi-glaze was a trip but well worth the trip. This was awesome. My husband, the man that does not like mushrooms, gobbled it all up and then some. I will definitely be making this again. Thank you.
By graciedna_3010693
san antonio, TX
on January 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used a thin, whole chicken breast in place of the steak and I lightly floured it and I used a chicken demi-glace in place of the veal for the sauce and it turned out FABULOUS!! The baby carrots and the pototoes are so delicious and so full of flavor. This is such a great menu, would be excellent for company and it was so easy to prepare. My husband loved it. Thanks Chef Anne.