Rib Eye Steak with Savory Sautéed Mushrooms

If you’re looking for a dish that combines indulgence with incredible flavor, this rib-eye steak recipe will be your new go-to. The method used for cooking ensures that the steak develops a perfect, crispy crust while keeping the inside tender and juicy. The sautéed mushrooms with a buttery white wine sauce are the perfect topping, enhancing the richness of the steak. This recipe is the ideal choice for a special occasion or a satisfying dinner!

Ingredients for Rib Eye Steak with Sautéed Mushrooms

For the Rib-Eye Steaks:

• 2 rib-eye steaks or strip loin steaks

• 1 tablespoon (1 gram) fresh rosemary (or dried if fresh is unavailable)

• 4 tablespoons (60 grams) butter

• 1 tablespoon (15 milliliters) olive oil

• 2 teaspoons (10 grams) black pepper

For the Sautéed Mushrooms:

• 4 cups (320 grams) fresh portabello mushrooms, stems removed and sliced

• 5 tablespoons (70 grams) unsalted butter

• 1/2 cup (120 milliliters) dry white wine

• 2 tablespoons (10 grams) minced garlic

• 1 tablespoon (15 milliliters) soy sauce

How to Make Rib Eye Steak with Sautéed Mushrooms

1. Prepare the Steaks: Generously salt the steaks. Pat them dry with a paper towel and top with kosher or sea salt. Allow the steaks to rest at room temperature for 30 minutes to 1.5 hours to let the salt draw out moisture, making the steak juicier.

2. Remove Moisture: After the resting time, use a paper towel to blot the moisture that forms on the steaks. This excess water, drawn out by the salt, ensures a juicier steak.

3. Season the Steaks: Sprinkle black pepper and fresh rosemary over the steaks. Brush the olive oil over both sides of the steaks.

4. Preheat the Oven: Preheat your oven to 425°F (220°C). If you have a broiler pan or a cast-iron pan, place it in the oven while it preheats. A pizza stone also works if you have one on hand.

5. Sear the Steaks: Heat 2 tablespoons (28 grams) of butter in a sauté or skillet pan. To check if the pan is hot enough, use the “water test” by dropping a couple of drops of water into the butter. If it sizzles and crackles, it’s ready for the steaks.

6. Cook the Steaks: Place a tablespoon (14 grams) of butter on top of each steak. You don’t need to smear it—just place a small mound of butter in the center of each steak. Sear the steaks for 2-3 minutes on each side.

7. Finish in the Oven: Once seared, transfer the steaks directly onto a baking dish and place them in the oven. Bake for 3-4 minutes on each side, depending on your preferred level of doneness (3 minutes for medium). Top with sautéed mushrooms and enjoy!

8. Sauté the Mushrooms: In the same pan used for the steaks, melt the remaining butter. Add the white wine, minced garlic, and soy sauce. Cook for about 3 minutes, then add the sliced mushrooms. Continue to cook for another 3-5 minutes until the mushrooms are tender. Spoon the mushrooms over the steaks and let everything rest for 5 minutes to absorb the flavors.

This rib-eye steak with sautéed mushrooms recipe brings together the perfect balance of rich flavors and tender textures. The combination of a perfectly seared steak topped with a buttery mushroom sauce makes for a memorable and indulgent dish. Whether you’re preparing it for a special celebration or a simple weeknight dinner, this recipe is guaranteed to impress. Don’t forget to savor each bite—this is comfort food at its finest!