Ribeye Steak with Mushroom Sauce

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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.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 691kcal

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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