How to Cook Restaurant-Quality Ribeye Steak with Garlic-Herb Mushroom Sauce
Ingredients
For the Mushroom Sauce
- 1 tbsp olive oil
- 250g (8 oz) cremini mushrooms, sliced
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp all-purpose flour (or cornstarch for GF)
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 1 tbsp fresh sage, chopped
- 1 tsp fresh oregano, chopped
- ¼ cup Pecorino Romano cheese, grated
For the Steak
- 2 ribeye steaks (1.5-inch thick, ~300g each)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2 rosemary sprigs
For Serving
- 1 bunch broccolini, trimmed
Step-by-Step Instructions
1. Cook the Perfect Ribeye Steak
- Prep: Pat steaks dry with paper towels. Season generously with salt and pepper.
- Sear: Heat cast-iron skillet over high heat. Add olive oil. Sear steaks 3-4 minutes per side for medium-rare (130°F internal temperature).
- Baste: In final 2 minutes, add butter, garlic, and rosemary. Spoon melted butter over steaks continuously.
- Rest: Transfer to cutting board. Tent with foil and rest 5 minutes.
2. Make the Creamy Mushroom Sauce
- Sauté Mushrooms: In same skillet, cook mushrooms in butter over medium heat until golden (5 mins).
- Build Flavor: Add garlic, flour, sage, and oregano. Cook 1 minute until fragrant.
- Simmer: Pour in chicken broth and heavy cream. Cook 3-4 minutes until thickened.
- Finish: Stir in Pecorino cheese. Season with salt and pepper to taste.
3. Prepare Broccolini
- Blanch in boiling salted water for 2 minutes, then sauté in olive oil with garlic.
Expert Tips
✔ Steak Doneness Guide:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C) (Recommended)
- Medium: 140°F (60°C)
✔ Make Ahead: Mushroom sauce can be refrigerated for 2 days. Reheat gently with splash of cream.
✔ Wine Pairing: Full-bodied red wine like Cabernet Sauvignon complements the rich sauce.
Nutrition Information
*Per Serving (1 steak + ½ cup sauce + broccolini)*:
- Calories: 850
- Protein: 55g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 4g
- Fat: 65g
1. What’s the best cut of steak for this recipe?
Ribeye is ideal for its marbling, but New York strip or filet mignon work well. Always choose steaks at least 1-inch thick.
2. Can I make this recipe gluten-free?
Yes! Replace flour with ½ tsp cornstarch in the mushroom sauce.
3. How do I store leftovers?
tore steak and sauce separately in airtight containers:
Refrigerator: 2 days
Reheating: Warm steak in oven at 300°F (150°C) for 10 minutes
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