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Wild Mushroom Smothered Steaks

Wild Mushroom Smothered Steaks

Make this for the father in your life on Father's day and he will be happy, happy!

  • Prep Time: 20 minutes
  • Total Time: 30 to 35 minutes
  • Yield: 4 main-course servings


  • 4 boneless rib eye steaks, each 1 inch thick (10 ounces each)
  • 5 teaspoons Emeril's Original Essence
  • 1/4 cup olive oil
  • 8 cups sliced assorted fresh wild mushrooms, such as shiitakes, chanterelles, oysters, or black trumpet mushrooms
  • 1/2 cup chopped onions
  • 1/2 cup chopped green onions
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 6 turns freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, cut up


  • Sprinkle each steak all over with 1 teaspoon of the Essence. Pound in once or twice with the side of a heavy knife or the palm of your hand.

  • Heat the oil in a large skillet over high heat. When the oil is very hot, add the steaks and sear them on the first side for about 4 minutes. Turn the steaks and sear the second side for 2 minutes. Add the mushrooms, onions, green onions, garlic, salt, pepper, and the remaining 1 teaspoon Essence and cook for 2 minutes.

  • Turn the steaks back to the first side, dot with the butter pats, cover the skillet, and cook for 1 minute. Remove from the heat.

  • To serve, place 1 steak on each of 4 plates and cover each with 3/4 cup mushrooms and their juices.