Perfect Ribeye Steak with Sautéed Mushrooms | Cookinwithswiss

Perfect Ribeye Steak with Sautéed Mushrooms

 

Take your steak night to the next level with this perfectly seared ribeye topped with rich, buttery sautéed mushrooms. Simple yet luxurious, this dish is a guaranteed crowd-pleaser.

 

Ingredients:

 

For the Ribeye:

• 1 thick-cut ribeye steak (1.5-2 inches thick)

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 teaspoons kosher salt

• 1 teaspoon cracked black pepper

• Fresh thyme (optional, for garnish)

 

For the Sautéed Mushrooms:

• 1 cup cremini or button mushrooms, sliced

• 2 tablespoons butter

• 1 clove garlic, minced

• 1 teaspoon soy sauce (optional, for umami)

• Salt and pepper, to taste

• Fresh thyme sprigs (optional, for garnish)

 

Instructions:

 

Bring the ribeye to room temperature for about 30 minutes before cooking. Pat the steak dry with paper towels and season generously with kosher salt and cracked black pepper. Heat a cast iron skillet over medium-high heat until smoking hot. Add 1 tablespoon olive oil and swirl to coat the pan. Place the ribeye in the skillet and sear for 3-4 minutes per side for a perfect medium-rare, or cook to your desired doneness. Use a meat thermometer: 125°F for medium-rare, 135°F for medium. During the last minute of cooking, add 1 tablespoon of butter and spoon it over the steak for a rich, buttery crust. Remove the ribeye from the skillet and let it rest for 5-10 minutes.

 

In the same skillet, add 2 tablespoons of butter over medium heat. Once melted, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until golden and tender. Stir in the minced garlic and cook for 1 minute until fragrant. Add soy sauce (if using) and season with salt and pepper to taste.

 

Slice the rested ribeye against the grain and arrange on a serving board or plate. Spoon the sautéed mushrooms over the steak. Garnish with fresh thyme sprigs for added aroma and presentation.

 

Pro Tips:

 

Get the Perfect Sear: Ensure your pan is hot enough to create a deep crust on the steak. Avoid Overcrowding: When sautéing mushrooms, give them space to brown rather than steam. Extra Sauce: Deglaze the pan with a splash of red wine or beef stock after cooking the mushrooms for an instant pan sauce.

 

Serving Suggestions:

 

Pair with garlic mashed potatoes or roasted vegetables. Add a glass of red wine like Cabernet Sauvignon to complete the experience.

 

Enjoy this restaurant-quality dish at home! Perfect for date nights, special occasions, or any time you crave a perfectly cooked steak.