Nothing beats a perfectly cooked ribeye steak with a rich and creamy mushroom sauce. This recipe brings out the full flavor of the meat with a bold spice rub and a flavorful butter baste. Finished in the oven and served with a luxurious balsamic mushroom sauce, this dish is perfect for a gourmet dinner at home.
Ingredients
For the Steak:
- 2 ribeyes steak (bone-in or boneless)
- Salt, to taste
- 1 teaspoon black pepper
- 1 teaspoon allspice (Jamaican pepper)
- 1 teaspoon pink and green peppercorns
- 2 tablespoons olive oil
For the Butter Baste:
- 2 tablespoons butter
- 1 sprig fresh thyme
- 1 sprig rosemary
For the Mushroom Sauce:
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar / red wine
- 200g (7 oz) mushrooms, sliced
- 200ml (¾ cup) heavy cream
Instructions
Step 1: Prepare the Steak
Season the steak:
- Generously salt the ribeye and massage it into the meat.
- Grind the black pepper, allspice, pink peppercorns, and green peppercorns together, then rub the mixture all over the steak.
- Drizzle the steak with olive oil and let it rest at room temperature for 15 minutes to absorb the flavors.
Sear the steak:
- Heat a skillet over high heat and melt the butter.
- Add the fresh thyme and rosemary for extra aroma.
- Place the steak in the pan and sear for 2-3 minutes per side until a golden-brown crust forms.
Finish in the oven:
- Wrap the steak in parchment paper and aluminum foil.
- Bake at 180°C (350°F) for 10-15 minutes for medium-rare or longer for desired doneness.
Step 2: Prepare the Mushroom Sauce
Sauté the aromatics:
- In the same skillet, add the diced onions and minced garlic. Sauté until soft and fragrant.
Deglaze the pan:
- Pour in the balsamic vinegar and stir, scraping up the browned bits from the pan.
Cook the mushrooms:
- Add the sliced mushrooms and cook until tender and golden brown.
Add the cream:
- Stir in the heavy cream and let the sauce simmer for 5 minutes, thickening into a rich, velvety texture.
Step 3: Assemble and Serve
Slice the steak and serve:
- Remove the steak from the oven, let it rest for 5 minutes, then slice against the grain.
- Serve it with the creamy mushroom sauce on top and pair with roasted vegetables or mashed potatoes for a complete meal.
Watch the Recipe Video:
Follow along with the full step-by-step video on my YouTube channel, Comfort Food Recipes. Don’t forget to like, subscribe, and hit the notification bell for more delicious recipes
Nutritional Information per 100g
- Protein: 25 grams
- Fat: 18 grams
- Carbohydrates: 6 grams
- Calories: 280 kcal
Pro Tips
- For extra tenderness, let the steak rest at room temperature before cooking.
- Use a meat thermometer for precision: 55°C (130°F) for medium-rare, 60°C (140°F) for medium.
- If you want a deeper umami flavor, add a splash of Worcestershire sauce to the mushroom sauce.
Frequently Asked Questions:
Q: Can I cook the steak entirely in the pan instead of the oven?
A: Yes! For a thinner steak, sear each side for 4-5 minutes on medium heat and finish with butter basting.
Q: What other side dishes go well with ribeye steak?
A: Roasted potatoes, steamed asparagus, or grilled vegetables make perfect sides.
Q: Can I use a different cut of beef?
A: Absolutely! You can try sirloin, filet mignon, or T-bone steak, but adjust the cooking time accordingly.
