29/09/2025
Grilled Ribeye with Creamy Mushroom Sauce
Ingredients:
2 ribeye steaks (about 1.5 inches thick)
2 tbsp olive oil
Salt and black pepper
1 tbsp butter
1 tbsp fresh rosemary sprigs
For the Mushroom Sauce:
1 tbsp olive oil
1 cup sliced mushrooms (cremini or button)
1/2 cup heavy cream
1/4 cup beef broth
1 small shallot, finely chopped
1 clove garlic, minced
1 tsp fresh thyme leaves
Salt and black pepper to taste
Step-by-Step Instructions:
Pat the steaks dry with a paper towel. Season generously on both sides with salt and black pepper.
Heat a heavy-bottomed pan or grill pan over medium-high heat. Add the olive oil.
Carefully place the steaks in the hot pan. For a medium-rare steak, cook for 4-5 minutes per side. For the last minute, add the butter and rosemary to the pan, basting the steaks as they cook.
Remove the steaks from the pan and let them rest on a cutting board for at least 5-10 minutes. This is crucial for a juicy steak.
For the sauce: In the same pan, reduce the heat to medium. Add the shallot and cook for 1 minute. Add the garlic and mushrooms, cooking until the mushrooms are golden brown.
Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and thyme. Simmer until the sauce thickens slightly. Season with salt and pepper.
Slice the rested steaks against the grain and arrange them on a plate. Drizzle the warm mushroom sauce over the sliced steak and serve immediately.
