Pan Seared Cabernet and Mushroom Eye Round Steak



This recipe here is so simple and delicious only using very few ingredients and a cheap cut of meat. Very simple and honestly a perfect situation for after a long day at work. I used Beef Eye Round Steak about a 1/2″ thick because, well that was what was in my freezer! When buying this type of steak, I look for thicker cuts that have lots of marble in it. This makes it more flavorful and tender when cooking. That and I am a sucker for fat… no judging. Wait, this is no secret…. its painfully obvious that I love all things buttery and greasy, who am I kidding! At least in this case, its justified!



2 Beef Eye Round Steaks; 1/2″ or thicker with plenty of marbled fat

1/2 Cup Sliced Mushrooms; about 3 large mushrooms or 4 smaller ones

2 Tbsp Extra Virgin Olive Oil

3 Tbsp Butter

1 Cup Cabernet Sauvignon; or any dry red wine

Salt + Pepper


Initially you want to let your steak rest at room temperature for at least 30 minutes before cooking… Use this time to work on your wine intake!


After the steak has rested for a bit, pat dry with a paper towel then lightly coat them in 1 Tbsp olive oil and slice your mushrooms as well.

Do not salt your steak before cooking, I know – I know….

This goes against what we have been doing thus far in life, but honestly with steak, it draws out the moisture and drys it out! Wait until after you remove them from the pan later on!


Heat remaining 1 Tbsp olive oil over medium high heat.


Once oil is heated, add steaks to your pan and sear about 4-5 minutes each side.


You want to get that nice crust on the edges so dont shake the pan or move them around too much either.


Once it has reached how you like them cooked (rare, medium rare, medium, well) transfer from the pan to a platter and tent loosely with foil.


Melt 1 Tbsp butter in the same pan along with the left over pan juices.


Add mushrooms and cook over medium heat until nice and caramelized.


This should take about 5 minutes or so, stirring every now and then.


When they are done, they will be nice and tender with a nutty scent to them.

Yes, I feel that ALL of these mushroom pictures are very necessary…


Okay, that’s enough…


Now the fun… Add about a cup of Cabernet Sauvignon to your mushrooms in the pan.


Don’t be shy… keep on pouring….


Bring to a boil and reduce heat to a simmer stirring every now and then.


Look at that magic! You want it to reduce by half and have a nice sweet and mellow taste to it once the alcohol has simmered out.


Getting there!


And BOOM! Once it has reduced, go on and stir in the remaining 2 Tbsp butter.


Allow the flavors to continue to meld another minute or so over medium heat.


Okay, enough of that.



Plate your steak and serve with a ladle of the Cabernet pan sauce and mushrooms on top.


Yes sir, my photo taking skills were horrible tonight but were just going to chalk that up to too much vino and blues going on my in kitchen…

It happens to the best of us…


I also served my Pan Seared Cabernet and Mushroom Eye Round Steak with Mini Herbed Pommes Anna which if you click on that majestic link, it will bring you right to that recipe for you to oogle and enjoy… 😀



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