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Ribeye Steak with Mushroom Sauce

steak mushroom gravy
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A restaurant-worthy ribeye steak topped with rich, savory mushroom cream sauce.

Perfectly seared on the outside, juicy on the inside, and complemented by earthy mushrooms.

An impressive yet surprisingly simple dish for special occasions or luxurious weeknight dinners.

Ingredients

Scale
  • 2 ribeye steaks (about 1 inch thick, 12–14 oz each)
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 8 oz mushrooms, sliced (cremini or button)
  • 2 cloves garlic, minced
  • 1/4 cup beef broth
  • 1/2 cup heavy cream
  • 3–4 fresh thyme sprigs, plus more for garnish
  • Salt and freshly ground black pepper, to taste
  • 1 shallot, finely minced (optional)
  • 1 tsp Dijon mustard (optional)
  • 1 tsp Worcestershire sauce (optional)

Instructions

  1. Remove steaks from refrigerator 30 minutes before cooking to reach room temperature.
  2. Pat steaks completely dry with paper towels.
  3. Season steaks generously with salt and pepper on both sides.
  4. Heat a large cast iron skillet over medium-high heat. Add 2 tbsp butter and olive oil.
  5. When butter is melted and shimmering, carefully place steaks in the pan without crowding.
  6. Sear steaks for 3-4 minutes without moving to develop a golden-brown crust.
  7. Flip steaks and cook another 3-4 minutes for medium-rare (135°F) or 4-5 minutes for medium (145°F).
  8. Optionally, spoon hot butter over steaks during the last minute of cooking.
  9. Transfer steaks to a warm plate and tent loosely with foil. Rest for 5-10 minutes.
  10. Return the same skillet to medium heat with all the flavorful drippings.
  11. Add mushrooms in an even layer and let cook undisturbed for 1-2 minutes until they begin to brown.
  12. Sauté mushrooms for about 4 minutes total until golden brown.
  13. Add minced garlic and cook for 30 seconds until fragrant.
  14. Pour in beef broth, stirring and scraping up browned bits from the pan bottom.
  15. Allow broth to reduce by half, about 2-3 minutes.
  16. Stir in heavy cream and add thyme sprigs.
  17. Simmer sauce until it thickens enough to coat the back of a spoon, about 3-4 minutes.
  18. Stir in remaining 1 tbsp butter for extra richness.
  19. Taste and adjust seasoning with salt and pepper.
  20. Remove thyme sprigs, spoon sauce over rested steaks, and serve immediately.

Notes

For the best flavor, choose ribeye steaks with good marbling.

A cast iron skillet provides the best searing results for this recipe.

For extra flavor, add optional ingredients like minced shallots, Dijon mustard, or Worcestershire sauce to the mushroom sauce.

Let the steaks rest for at least 5 minutes before cutting to keep them juicy.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: ribeye steak with mushroom sauce, pan seared steak butter sauce, steak mushroom gravy, ribeye mushroom butter, beef steak with mushrooms

Find it online: https://www.joyliciousrecipes.com/ribeye-steak-mushroom-sauce-easy-bold/