Rib Eye Steak with Horseradish and Mushroom Cream
Elevate steak night to a whole new level with this indulgent Rib Eye Steak with Horseradish and Mushroom Cream. Perfectly seared rib eye steaks with a caramelized crust are basted with garlic-infused butter for rich, savory flavor, then topped with a luscious sauce featuring golden cremini mushrooms, velvety heavy cream, and the zesty kick of horseradish. The sauce is finished with fresh thyme and parsley for an herbaceous touch, creating a restaurant-quality dish in the comfort of your own kitchen. Quick enough for a special weeknight meal yet elegant enough to impress at a dinner party, this recipe pairs wonderfully with creamy mashed potatoes or roasted vegetables. Bursting with bold flavors and gourmet appeal, this steak recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces rib eye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves
- 1 cup cremini mushrooms
- 1 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 0.25 cup beef stock
Instructions
Season the rib eye steaks generously on both sides with salt and black pepper. Let them sit at room temperature for 15 minutes while preparing the other ingredients.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, place the steaks into the skillet and sear for 3-4 minutes on each side until a golden-brown crust forms.
Reduce the heat to medium and add 1 tablespoon of butter and the garlic cloves, lightly smashed. Spoon the melted butter over the steaks as they cook. For medium-rare, cook the steaks to an internal temperature of 130°F (55°C). Remove the steaks from the skillet and let them rest under loosely tented foil.
In the same skillet, add the remaining 1 tablespoon of butter along with the sliced cremini mushrooms. Sauté for 5 minutes until the mushrooms become golden brown.
Deglaze the skillet by adding the beef stock, scraping any browned bits from the bottom of the pan. Let the liquid reduce by half.
Stir in the heavy cream, horseradish, and thyme. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with salt and black pepper as needed. Remove the sauce from the heat and stir in the chopped parsley.
Serve the rib eye steaks topped with the horseradish and mushroom cream. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 670 mg | 14% | |
*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.
