Ribeye Steak with Cream of Onion/Mushroom Sauce
Is your Thanksgiving food coma over? Let’s hunker down with some deliciously seasoned ribeye steaks this weekend because…tis the season!
Ribeye is my favorite cut of beef as it’s very juicy and flavorful. I love the added richness and flavor from the marbled fat in the meat. I recommend picking a steak between 1.25 and 1.5 inches in thickness, a nice fatty layer on the side and light marbling of fat throughout the cut.
This technique involves a cast iron skillet first on the stove followed by the oven.
Ingredients:
2 Ribeye steaks
1 tbsp kosher salt
1 tbsp coarsely ground black pepper
2 tbsp butter
1/3 cup sliced onion
1/3 cup sliced mushroom
1 cup heavy cream
Steak Instructions:
1. Bring steak to room temperature
2. Preheat oven to 425 (Approx 218 C)
3. Season, top, bottom and sides liberally with salt and pepper
4. Heat cast iron skillet till it is piping hot and then reduce flame to medium
5. Add butter to skillet; when it melts add the steaks using tongs
6. Sear one side for three minutes and then flip over to sear the other side for 3 minutes and then the fatty layer as well. Searing locks in the juices and forms a delicious crust.
7. For a medium well steak, put skillet in the oven for exactly 7 minutes. Time will vary depending on the thickness of steak and desired wellness.
8. Remove from oven and place steak on a cutting board to let rest for 10 minutes. At this time it is reabsorbing juices.
Sauce Instructions:
1. In the same skillet, add sliced onions and saute. No need to add additional oil/butter or seasoning as the skillet already has flavors and oils from the steak.
2. After 3-4 minutes add sliced mushroom and saute till mushrooms are cooked (duration will vary depending on the type of mushroom selected). I used baby bella mushrooms they were done within 5 minutes.
3. Add heavy cream and turn flame down. Mix and let the sauce thicken a little then turn off flame and transfer into serving dish.
4. Pour sauce over steak before serving
Enjoy!