Juicy, pan-seared ribeye steak topped with a rich, creamy garlic mushroom sauce—this dish is a perfect blend of tenderness and flavor. A simple yet elegant meal that’s sure to impress!
Ingredients Tips:
🥩 Choosing the Right Ribeye Steak
Ribeye steak
• Choose steak with plenty of marbling (thin streaks of white fat) for juiciness and flavor.
• Opt for cuts at least 1 to 1.5 inches thick for a nice sear and tender center.
• USDA Prime has the most marbling, but USDA Choice is a solid option for pan-cooking.
• Bone-in offers deeper flavor, while boneless cooks faster and more evenly.
• If available, dry-aged ribeye adds a nuttier, richer flavor.
Brown mushrooms (cremini or baby bella)
• Pick mushrooms that are firm, dry, and unbruised with a rich brown color.
• Whole mushrooms stay fresher longer than pre-sliced ones.
• Avoid any with slimy spots or a damp smell.
• Gently clean with a damp towel or mushroom brush to preserve texture.
Garlic and onion
• Use firm garlic cloves with dry skin and onions that feel heavy with no soft spots.
Cream
• Go with all-purpose cream, heavy cream, or cream cheese for best texture. Avoid milk substitutes.
Butter and oil
• Use unsalted butter for better control over salt, paired with a high-smoke-point oil like canola or avocado oil.
Optional seasonings
• Enhance sauce depth with a dash of soy sauce, Dijon mustard, or parmesan. Use fresh thyme or rosemary for a fragrant touch.
Cooking Tips:
- Let the ribeye sit at room temperature for 30 to 45 minutes before cooking.
- Season generously with coarse salt and freshly cracked pepper.
- Preheat a cast iron pan until smoking hot before adding oil.
- Sear the steak 2 to 3 minutes per side, then baste with butter, garlic, and thyme for added flavor.
- Rest steak for 5 to 10 minutes after cooking to allow juices to redistribute.
- In the same pan, sauté brown mushrooms without overcrowding. Let them brown without stirring too much.
- Deglaze the pan with a splash of white wine, beef stock, or brandy to lift flavor from the pan.
- Stir in cream and let it simmer until thickened. Add garlic, mustard, or grated cheese if desired.
- Spoon the creamy mushroom sauce over the rested steak and serve hot.
Ribeye Steak with Creamy Garlic Mushroom Sauce
Ingredients
Steak
- 3 lbs Ribeye steak about 1½ inch thick cuts
- Salt and ground black pepper to taste
- 1 tbsp cooking oil for pan-searing
- 1 tbsp unsalted butter for finishing steak
Mushroom Creamy Sauce
- 2 tbsp cooking oil
- ½ lb mushrooms sliced
- 1 head garlic minced
- 1 medium onion finely chopped
- 1 tbsp unsalted butter
- 1 cup beef broth
- ½ cup all-purpose cream
- 1 tbsp dried thyme
- 1 tbsp white sugar
- Salt and pepper to taste
- 1 tsp cornstarch + 3 tbsp water for slurry
Instructions
Steak
- Pat the ribeye steaks dry using paper towels. Season both sides generously with salt and ground black pepper.
- Heat 1 tbsp cooking oil in a heavy skillet or cast iron pan over medium-high heat.
- Once hot, place the steaks in the pan and sear for 3–5 minutes on the first side without moving.
- Flip and sear the other side for another 3–5 minutes, depending on your desired doneness.
- Add 1 tbsp butter during the last minute of cooking. Spoon the melted butter over the steak to baste.
- Remove steaks and rest on a plate covered with foil.
The mushroom sauce
- In the same pan (do not clean), add 2 tbsp cooking oil over medium heat.
- Sauté the onions until soft and translucent, then add garlic and cook until fragrant.
- Add the mushrooms, season with a pinch of salt and pepper, and cook until golden brown.
- Add 1 tbsp butter, stir until melted, then mix in 1 cup beef broth.
- Pour in the all-purpose cream, then stir in the dried thyme and white sugar.
- Simmer on low for 2–3 minutes.
- If the sauce is too thin, mix 1 tsp cornstarch with 3 tbsp water, then slowly stir it into the sauce until it thickens.
- Season with additional salt and pepper to taste.
Video
Notes
