Learn how to cook a perfect restaurant-style ribeye steak with mushroom sauce with this keeper recipe. The steak sears up buttery tender every time and is fantastic with a creamy stout mushroom sauce draped over top.
Cancel those Valentine’s dinner reservations! We’re making a totally restaurant-worthy steak dinner from the comfort of your own home for a fraction of the price this year.
This steak dinner ticks every single date night box, friends. I’m showing you how to cook up a perfectly juicy ribeye that’s seared in a simple garlic herb butter and topped with a luxurious mushroom cream sauce.
An instant dinner impresser that tastes even better than it looks.
If you’ve never tried cooking steak at home before, no worries! I include many details almost at nauseam for everything you need to know to cook a perfect steak.
Ready to make this year’s V-Day dinner one you’ll never forget??
This Steak features…
- A perfectly caramelized exterior and an incredibly juice texture inside
- A rich and creamy mushroom stout sauce
- An easy recipe made with basic ingredients that any level cook can follow
Making the Ribeye Steak
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Ribeye steaks
- Olive oil
- Unsalted butter
- Rosemary
- Garlic
- Mushrooms
- All-purpose flour
- Stout beer
- Beef broth
- Worcestershire sauce
- Heavy whipping cream
Other Steak Cut Options
This recipe will also work great with Porterhouse, New York strip, top sirloin, t-bone, filet mignon, or flatiron steaks. Be aware that cook time may vary depending on the thickness of your steak. Keep reading for my temperature cooking guide.
Tips for Perfect Ribeye Steak
- Bring steaks to room temperature – 45 minutes on the counter will bring the steaks to room temp. This step will ensure that the steak cooks evenly throughout.
- Season steaks well – we’re keeping it simple with just kosher salt and pepper and a little fresh garlic + rosemary in the pan during cooking.
- Use the right pan – I highly recommend a cast iron skillet for searing the steaks as this will give it an incredible golden crust. If you don’t own a cast iron, use a large stainless steel pan instead.
- Get pan hot before adding steak – make sure your pan is properly preheated before adding your steaks.
- Baste steak with butter during cooking – tilt the pan to spoon up butter and drizzle over steak during searing.
- Use a kitchen thermometer – a kitchen thermometer is SO helpful for knowing when to take your steaks off. See the temp guide below for specific instructions on cooking steak to your temperature preference.
- Rest steak before serving – allowing the steak to rest will keep all the juices locked inside for when you go to slice it. You can use this time to whip up the mushroom sauce.
Recipe Variations
Try these ideas for a different twist on this steak.
- Make it alcohol-free – replace the stout beer with 1 teaspoon balsamic vinegar and 1/4 cup beef broth.
- Use another fresh herb – try fresh thyme in place of the rosemary.
- Use another type of mushroom – this recipe also works great with baby bellas, shiitakes, oysters, morels, etc.
- Skip the cream – for a more robust sauce, skip the heavy whipping cream.
Temperature Cooking Guide
Use this temperature chart to determine when to pull your steak off the heat for your desired level of doneness. Always use a kitchen thermometer to test the internal temperature.
- Rare – 120-125F
- Medium-rare – 130-135F
- Medium – 140-145F
- Medium-well – 150-155F
- Well-done – 160-165F.
Note: If you prefer a steak cooked more than medium you will likely need to finish cooking the steak in the oven so as to not overbrown in the skillet. Start with 5 minutes at 400F and add more time as needed to reach the internal temperature you desire.
What can I say other than this is total steak perfection? The steak is so juicy it almost melts in your mouth and is just wonderful smothered in all that creamy, savory mushroom sauce.
Trust me, this is one date night dinner you’ll continually turn back to!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More steak dinners you’ll love!
Ribeye Steak with Mushroom Sauce
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Ingredients
Ribeye Steaks
- 2 (1-inch thick) ribeye steaks (about 8 oz each)
- Kosher salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1-1/2 tablespoons unsalted butter
- 3 sprigs fresh rosemary
- 3 medium cloves garlic, peeled and lightly smashed
Mushroom Sauce
- 6 oz button or cremini mushrooms, thinly sliced
- 1 small clove garlic, minced
- 1 tablespoon all-purpose flour
- 1/4 cup stout beer
- 1/2 cup beef broth
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon heavy whipping cream
- Salt and pepper to taste
Instructions
Ribeye Steaks
- Remove steaks from refrigerator and allow them to come to room temperature for about 45 minutes.
- Rub steaks all over with salt and pepper. Heat a large cast iron skillet over medium-high heat. Once pan is hot, add olive oil and 1 tablespoon butter and swirl to coat pan.
- Add steak to pan and sear on first side about 4 minutes until a deep golden-brown. Flip steak and add remaining 1/2 tablespoon butter, rosemary, and garlic cloves to pan. Baste steak occasionally with butter from pan and cook an additional 3-6 minutes until steak is a deep golden brown and reaches desired internal temperature (refer to blog post for specific temps).
- Remove steak from pan and transfer to a clean plate. Place rosemary sprigs and garlic on top. Lightly cover with foil and allow to rest 10 minutes while you prepare the mushroom sauce.
Mushroom Sauce
- Drain all but 1 tablespoon drippings out of pan and allow pan to cool off slightly. Once pan has cooled a bit, set heat to medium. Add mushrooms to pan and sauté 2-3 minutes until tender. Add garlic and sprinkle flour over top. Cook an additional 1-2 minutes until fragrant.
- Deglaze pan with beer and use a wooden spoon to scrape up any browned bits on the bottom of pan. Add beef broth to sauce and allow sauce to simmer 3-5 minutes until thickened. Fold in Worcestershire and heavy whipping cream and season sauce with salt and pepper to taste if needed.
- Remove rosemary sprigs and garlic from steaks and discard. Serve rested steaks warm with mushroom sauce on top. Enjoy!
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