Ribeye with Mushroom Peppercorn Sauce
- A restaurant-quality ribeye steak with a rich, creamy mushroom peppercorn sauce.
- Perfectly seared on the outside, juicy on the inside, and complemented by an earthy sauce with a pleasant peppery kick.
- An impressive yet simple recipe that rivals the finest steakhouse offerings.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: Pan-Searing
- Cuisine: American
Ingredients
Scale
- 1½ pounds ribeye steak (about 1½-inch thick, preferably USDA Prime or Choice)
- 8 ounces cremini or button mushrooms, sliced
- 2 teaspoons cracked black peppercorns (not finely ground)
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup beef stock or broth (preferably low-sodium)
- 1 teaspoon fresh thyme leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 medium shallot, finely diced
- Optional: 1 teaspoon Dijon mustard
- Optional: 1 teaspoon Worcestershire sauce
Instructions
- Remove the ribeye from the refrigerator 30-45 minutes before cooking to bring to room temperature.
- Pat the steak completely dry with paper towels and season generously with salt, pepper, and half of the cracked peppercorns.
- Heat a heavy cast iron skillet over medium-high heat until very hot, about 2-3 minutes.
- Add butter to the hot pan and let it melt completely.
- Carefully place the seasoned ribeye in the pan and sear for 3-4 minutes on the first side without moving it.
- Flip once and sear the second side for another 3-4 minutes for medium-rare (internal temperature of 135°F).
- Transfer the steak to a warm plate and tent loosely with foil. Allow to rest for 7-10 minutes.
- Return the same pan with steak drippings to medium heat and add the minced garlic, cooking for 30 seconds until fragrant.
- Add the sliced mushrooms, spreading them in a single layer. Allow them to cook undisturbed for 2-3 minutes until they begin to brown.
- Season mushrooms with a pinch of salt and pepper, then stir and continue cooking until golden, about 5-6 minutes total.
- Pour in the beef stock and scrape up all the flavorful browned bits from the bottom of the pan. Reduce liquid by half.
- Reduce heat to medium-low and stir in the heavy cream, remaining cracked peppercorns, and fresh thyme leaves.
- Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
- Slice the rested ribeye against the grain into ½-inch thick slices.
- Serve the sliced steak with the mushroom peppercorn sauce poured over top.
Notes
- For the best results, use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Do not wash mushrooms under running water; instead, clean them with a damp paper towel or mushroom brush.
- Make sure to let your steak rest the full time to retain all the juices when sliced.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 6 oz steak with sauce
- Calories: 580
- Sugar: 2
- Sodium: 340
- Fat: 44
- Saturated Fat: 22
- Unsaturated Fat: 18
- Carbohydrates: 5
- Fiber: 1
- Protein: 42
- Cholesterol: 165
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