Print

Cast Iron Ribeye with Garlic Mushrooms

Print Recipe

Ingredients

Scale
  • 2 ribeye steaks (approximately 10 oz each)
  • 1 tablespoon olive oil (or vegetable oil)
  • 2 tablespoons unsalted butter, divided
  • 1 cup fresh mushrooms, sliced (preferably cremini or white mushrooms)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
  • Salt and freshly ground black pepper, to taste
  • A pinch of red pepper flakes (optional for a bit of heat)
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon lemon juice (optional for brightness)

Ingredient Highlights

  • Ribeye Steak: Ribeye is known for its marbling, which makes it one of the juiciest and most flavorful cuts of beef. The fat helps keep the steak tender and juicy while adding depth to the overall flavor.
  • Garlic and Mushrooms: Garlic mushrooms bring an aromatic, savory element to the dish. The mushrooms, when cooked in butter, become rich and tender, absorbing the flavors of garlic and fresh herbs.
  • Thyme and Rosemary: These herbs enhance the overall flavor profile of the dish, pairing perfectly with the rich ribeye steak and earthy mushrooms.
  • Butter and Olive Oil: The combination of butter and olive oil ensures that both the steak and mushrooms are cooked perfectly, with a golden, crisp exterior and a tender interior.

Instructions

Prepare the Steak:

  1. Bring the Steak to Room Temperature: Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This ensures they cook evenly.
  2. Season the Steaks: Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt, pepper, and a pinch of red pepper flakes (if using).

Cook the Ribeye:

  1. Heat the Cast Iron Skillet: Place a cast iron skillet over medium-high heat and allow it to get hot. Once the skillet is hot, add the olive oil and let it heat up.
  2. Sear the Steaks: Place the ribeye steaks in the skillet. Sear each side for 3-4 minutes until a rich, golden-brown crust forms. For a medium-rare steak, cook for an additional 3-4 minutes on each side, adjusting the cooking time to your preferred level of doneness.
  3. Add Butter and Herbs: Once the steaks are seared, add 1 tablespoon of butter, thyme, and rosemary to the skillet. As the butter melts, spoon it over the steaks to keep them moist and flavorful. This will also infuse the steak with the fresh herb flavors.
  4. Rest the Steak: Remove the steaks from the skillet and let them rest on a plate for 5-10 minutes to allow the juices to redistribute.

Make the Garlic Mushrooms:

  1. Cook the Mushrooms: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the sliced mushrooms. Sauté them for 4-5 minutes, stirring occasionally, until they become golden brown and tender.
  2. Add Garlic and Herbs: Add the minced garlic, thyme, and rosemary to the mushrooms. Continue to sauté for another 1-2 minutes until the garlic becomes fragrant and soft.
  3. Finish the Mushrooms: Add the soy sauce (or tamari) to the mushrooms and stir to coat. If you’d like a bright flavor, squeeze a bit of lemon juice over the mushrooms at this point. Taste and adjust the seasoning with salt and pepper, if necessary.

Serve:

  1. Plate the Dish: Slice the rested ribeye steaks against the grain and arrange them on serving plates. Spoon the garlic mushrooms over the steak or serve them on the side. Garnish with extra fresh thyme or rosemary if desired.

Nutrition

Find it online: https://buttereats.com/cast-iron-ribeye-with-garlic-mushrooms/