Description
A simple, fast, and restaurant-quality pan-seared ribeye steak served with a rich, velvety mushroom sauce. This recipe uses high-quality basics and proper technique to ensure a juicy, flavorful weeknight dinner.
Ingredients
Scale
- 1–1.5 inch thick Ribeye Steak (USDA Choice or Prime preferred)
- High-smoke point oil (Avocado or Grapeseed oil)
- Coarse Sea Salt or Kosher Salt
- Freshly Cracked Black Pepper
- Unsalted Butter (European-style preferred)
- Fresh Garlic Cloves
- Fresh Thyme or Rosemary sprigs
- Cremini or Button Mushrooms, sliced thinly
- Shallots, finely minced
- Heavy Cream
- Low-sodium Beef Broth
- Dijon Mustard
Instructions
- Prep the steak: Remove from fridge 30-45 minutes before cooking to reach room temperature. Pat completely dry with paper towels. Season generously with salt and pepper.
- Heat the pan: Place a cast iron or heavy-bottomed skillet over medium-high heat. Add oil and let it shimmer but not smoke excessively.
- Sear the steak: Place steak in the hot pan. Do not move for 3-4 minutes to develop a crust. Flip and sear the other side for another 3-4 minutes. For thick steaks, sear edges as well.
- Add aromatics: In the last minute, add butter, garlic cloves, and herb sprigs. Tilt pan and baste the steak with the melting butter.
- Rest the steak: Remove steak from pan to a cutting board or warm plate. Tent loosely with foil and rest for 5-10 minutes.
- Sauté mushrooms: In the same pan, add mushrooms and shallots. Cook over medium-high heat for 5-7 minutes until deeply browned. Cook in batches if necessary to avoid crowding.
- Make the sauce: Pour in beef broth to deglaze the pan, scraping up brown bits. Simmer for 1-2 minutes. Stir in heavy cream and Dijon mustard. Simmer for another minute until thickened.
- Finish and serve: Remove from heat. Optionally stir in a cold cube of butter for gloss. Slice steak against the grain and spoon mushroom sauce over the top.
Notes
Ensure the steak is completely dry before searing to achieve a good crust. Do not crowd the pan when cooking mushrooms to prevent steaming. Resting the steak is crucial for juiciness. Use a thermometer for accuracy: 130-135°F for medium-rare, 140-145°F for medium. Slice against the grain for tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 Ribeye Steak with
- Calories: 700
- Sugar: 2
- Sodium: 600
- Fat: 55
- Saturated Fat: 25
- Carbohydrates: 5
- Fiber: 1
- Protein: 45
Keywords: ribeye steak, mushroom sauce, pan-seared steak, weeknight dinner, easy steak recipe, cast iron steak, date night dinner, gluten-free steak