Main Course

Ribeye Steak with Mushroom Sauce

Name: Ribeye Steak with Mushroom Sauce
Total time: 60 min
Yield: 4 servings
Ingredients: 3 pieces ribeye steak; 0.5 small tea glasses olive oil; 2 cloves garlic; 200 grams mushrooms; 1 piece onion; 200 milliliters cream; 1 tablespoons butter; 1 dessert spoon thyme; 1 teaspoon salt; 1 teaspoon black pepper

Duration

60 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

3 pieces ribeye steak
0.5 small tea glasses olive oil
2 cloves garlic
200 grams mushrooms
1 piece onion
200 milliliters cream
1 tablespoons butter
1 dessert spoon thyme
1 teaspoon salt
1 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Place the ribeye steaks in a large bowl to marinate. Add the crushed garlic, olive oil, salt, and black pepper, massaging the meat to ensure every part is coated. Cover the meat with plastic wrap and let it rest in the refrigerator for at least 3-4 hours, or overnight if you have time.

Clean the mushrooms by wiping them with a damp cloth and slice them so they are neither too thin nor too thick. Finely slice the dry onion into half-moons.

Melt the butter in a deep pan over medium heat. Add the chopped onions to the pan and sauté for approximately 4-5 minutes until they turn slightly pink.

Add the sliced mushrooms to the sautéed onions. Continue to sauté over high heat until the mushrooms release their moisture and turn slightly golden.

When the mushroom and onion mixture is ready, reduce the heat. Add the cream, thyme, and 1 pinch of salt. Cook over low heat for approximately 5 minutes until the sauce reaches a thick, creamy consistency, then remove from the heat.

Heat the cast iron pan empty until it is very hot over high heat. Place the room temperature meat, taken out of the refrigerator, into the cast iron pan.

Sear both sides of the meat over high heat according to your desired level of doneness (approximately 3-4 minutes per side for searing).

Remove the cooked ribeye steaks from the pan and place them on a serving plate. Pour the hot mushroom sauce generously over the meat to serve.

Chef's Tips

Taking the meat out of the refrigerator 30 minutes before cooking to reach room temperature ensures that the heat distributes evenly throughout the meat.
Heating the cast iron skillet thoroughly before use allows the outside of the meat to sear quickly, keeping the juices inside.
Sautéing the mushrooms over high heat prevents them from releasing too much water and helps them achieve a more flavorful texture.

Alternative & Optional Ingredients

If you do not want to use cream, you can use a small amount of fresh kashar cheese or labneh to achieve the same texture.
Instead of ribeye, you can choose fillet or sirloin using the same marination method.

Gourmet Recommendations

To deepen the flavor of the mushroom sauce, you can balance the acidity and take the taste to the next level by adding 1 teaspoon of high-quality balsamic vinegar just before the cream thickens.
Drizzling a few drops of truffle oil over the dish during service will give it a restaurant-quality aromatic touch.

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Nutrition Facts

Per Serving

Calories545 kcal

Protein34 g

Carbohydrates9 g

Fat42 g

Fiber 2 g

Sugar 3 g

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Main Course

Ribeye Steak with Mushroom Sauce

Duration

60 min

Servings

For 4 People

Difficulty

medium

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