Seared Rib Eye Steak Sauteed Shallots Shiitake Mushrooms
Indulge in the ultimate steak night with this Seared Rib Eye Steak with Sautéed Shallots and Shiitake Mushrooms—a flavorful masterpiece that’s perfect for an elegant dinner or a special occasion. This recipe combines the rich, caramelized crust of perfectly seared rib eye steaks with buttery sautéed shallots and earthy shiitake mushrooms, enhanced with fresh thyme and a hint of garlic. A splash of dry white wine adds a touch of sophistication, creating a pan sauce that’s irresistibly savory. Ready in under 40 minutes, this dish is a celebration of simple yet elevated ingredients, served with a sprinkle of fresh parsley for a bright finish. Whether you're hosting a date night or treating yourself, this dish ensures a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 steaks rib eye steak
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 sprigs fresh thyme sprigs
- 3 medium shallots
- 8 ounces shiitake mushrooms
- 2 cloves garlic cloves
- 0.25 cup dry white wine (optional)
- 1 tablespoon (chopped) fresh parsley
Instructions
Take the rib eye steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
Peel and thinly slice the shallots. Clean the shiitake mushrooms, remove the stems, and slice the caps. Mince the garlic cloves.
Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Swirl to coat the pan.
Once the skillet is hot, add the rib eye steaks to the pan. Cook for about 3-4 minutes on the first side without moving the steaks, allowing a crust to form.
Flip the steaks and add the thyme sprigs and remaining 1 tablespoon of butter to the skillet. Tilt the pan slightly and baste the steaks with the melted butter and thyme using a spoon.
Cook for an additional 3-4 minutes for medium-rare, or adjust the cooking time depending on your desired doneness. Use a meat thermometer to check: 125°F for medium-rare, 135°F for medium, 145°F for medium-well.
Remove the steaks from the pan, loosely cover with aluminum foil, and let them rest for 5-7 minutes.
While the steaks rest, in the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the sliced shallots and sauté for 2-3 minutes until softened.
Add the shiitake mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
If desired, deglaze the pan with 1/4 cup of dry white wine, scraping up any browned bits from the bottom of the skillet, and let the wine reduce for 1-2 minutes.
Remove the skillet from the heat and sprinkle the shallots and mushrooms with chopped fresh parsley.
Serve the steaks on plates with the sautéed shallots and shiitake mushrooms on the side. Pour any pan juices over the steaks for extra flavor.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.0 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 96 mg | 7% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2193 mg | 47% | |
*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.
