Charred Steak with Mushroom Vinaigrette
Elevate your steak night with this delectable Charred Steak with Mushroom Vinaigrette, a dish that combines rich, smoky flavors with a tangy, earthy twist. Perfectly seared ribeye steaks achieve a gorgeous crust in a smoking-hot cast-iron skillet, enhanced by the flavor of buttery basting. The real star, however, is the savory mushroom vinaigrette—made with sautéed cremini mushrooms, minced shallot and garlic, and a zesty Dijon and white wine vinegar dressing. Finished with fresh parsley, this sophisticated topper perfectly balances the steak's robust flavors. Ready in just 40 minutes, this restaurant-worthy meal is ideal for date nights or special dinners at home. Pair it with roasted vegetables or creamy mashed potatoes for a complete gourmet experience.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (1-inch thick)
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1.5 cups Cremini mushrooms, finely chopped
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 2 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
Instructions
Remove the steaks from the refrigerator and pat them dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Allow the steaks to rest at room temperature for 20-30 minutes while you prepare the mushroom vinaigrette.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped cremini mushrooms and sauté for 5-7 minutes, stirring frequently, until they release their moisture and become golden brown.
Add the minced shallot and garlic to the mushrooms. Cook for an additional 2 minutes until fragrant. Remove the skillet from heat and allow the mixture to cool slightly.
In a small bowl, whisk together the white wine vinegar, Dijon mustard, and 2 tablespoons of olive oil until emulsified. Stir in the mushroom mixture and chopped parsley. Set the vinaigrette aside.
Preheat a cast-iron skillet or grill pan over high heat until smoking hot. Add 1 tablespoon of olive oil and swirl to coat the pan.
Place the steaks in the skillet and sear for 3-4 minutes on one side without moving, until a deep crust forms. Flip the steaks and add 2 tablespoons of unsalted butter to the skillet. Tilt the skillet slightly and spoon the melted butter over the steaks repeatedly as they cook. Continue to cook for another 3-5 minutes, or until the steaks reach your desired doneness (125°F for medium-rare, 135°F for medium).
Remove the steaks from the skillet and transfer them to a cutting board. Tent them loosely with foil and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steaks against the grain and arrange them on a serving platter. Spoon the mushroom vinaigrette over the top and serve immediately.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 107 mg | 8% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
