Garlic Mushroom Rib Eyes
Indulge in the ultimate steakhouse experience at home with these Garlic Mushroom Rib Eyes, a luxurious yet surprisingly simple recipe perfect for any special occasion or weeknight treat. Juicy, perfectly seared rib eye steaks take center stage, seasoned with just the right amount of salt and pepper to enhance their natural flavor. The real showstopper, however, is the rich, savory garlic mushroom sauce, featuring golden-brown mushrooms sautéed in butter, garlic, and a splash of beef broth, with an optional touch of heavy cream for added decadence. Topped with a sprinkle of fresh thyme, this one-skillet dish pairs beautifully with mashed potatoes, crusty bread, or a crisp side salad. Ready in just 35 minutes, this restaurant-quality meal is as satisfying as it is easy to make. Perfect keywords include rib eye recipe, garlic steak sauce, mushroom skillet, and quick steak dinner.
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Recipe Information
Ingredients
- 2 pieces rib eye steaks
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 cloves garlic cloves, minced
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 teaspoon fresh thyme (optional)
- 0.25 cup beef broth
- 2 tablespoons heavy cream (optional for a creamier sauce)
Instructions
Remove rib eye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Rub both sides of the steaks with 1 tablespoon of olive oil, salt, and black pepper. Set aside.
Heat a large cast-iron skillet or heavy frying pan over medium-high heat. Add 1 tablespoon of olive oil and wait until the pan is smoking hot.
Place the rib eye steaks in the pan and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a digital thermometer if needed: 130°F for medium-rare, 140°F for medium, etc.
Remove the steaks from the pan and let them rest on a plate, loosely covered with foil.
In the same pan, reduce the heat to medium and add the butter. Allow it to melt, then stir in the minced garlic. Cook for 1 minute until fragrant.
Add the sliced mushrooms to the pan. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and tender.
Deglaze the pan by pouring in the beef broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3 minutes until slightly reduced.
If desired, stir in the heavy cream and fresh thyme. Cook for an additional 2 minutes to allow the flavors to combine.
Spoon the garlic mushroom sauce over the rested rib eye steaks and serve immediately. Enjoy!
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1436 mg | 31% | |
*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.
