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Pan-Seared Rib-Eye (A 30-Minute Steakhouse Dinner!)

A beautiful plate of a homemade, elegant, and sliced Pan-Seared Rib-Eye, being served with a rich mushroom sauce, mashed potatoes, and roasted asparagus at a holiday dinner.

A pan-seared boneless rib-eye steak finished in the oven, served with a rich and glossy shiitake mushroom-hunter’s sauce.

Ingredients

  • Pan-Seared Rib-Eye:
  • 2 Tbsp. neutral oil (such as canola or vegetable)
  • 1 (1 1/2-lb.) boneless rib-eye steak (2 inches thick)
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 4 Tbsp. unsalted butter
  • 2 garlic cloves, crushed
  • 5 (4-inch) thyme sprigs, plus leaves for garnish
  • Mushroom-Hunter’s Sauce:
  • 1/2 cup unsalted butter, cut into 1/2-inch pieces, divided
  • 2 cups thinly sliced fresh, stemmed shiitake mushrooms (from 2 [3.5-oz.] pkg.)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1/2 cup dry white wine
  • 1/4 cup tomato puree
  • 1 cup Mushroom Stock
  • 2 tsp. chopped fresh thyme
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper

Instructions

  1. Prepare the Pan-Seared Rib-Eye: Preheat oven to 400°F. Heat oil in a large cast-iron skillet over medium-high until shimmering and just beginning to smoke, 2 to 3 minutes.
  2. Pat steak dry with paper towels; sprinkle with salt and pepper. Add steak to skillet; cook, undisturbed, until evenly browned, 4 to 5 minutes.
  3. Reduce heat to medium, and flip steak. Add butter, garlic, and thyme. Cook, basting steak constantly with butter mixture, until garlic caramelizes and sides of steak are no longer pink, 4 to 5 minutes.
  4. Transfer skillet to preheated oven, and cook until a thermometer inserted into thickest portion of steak registers 130°F, 6 to 9 minutes.
  5. Transfer steak to a cutting board, and let stand, uncovered, 5 minutes.
  6. Prepare the Mushroom-Hunter’s Sauce: Melt 2 tablespoons of the butter in a large skillet over medium. Add mushrooms, and cook, stirring occasionally, until lightly browned, 5 to 6 minutes.
  7. Add shallot; cook, stirring constantly, until tender, about 1 minute.
  8. Add wine, and cook, undisturbed, until almost dry, about 2 minutes.
  9. Add tomato puree and stock; cook, stirring occasionally, until mixture bubbles and thickens, 8 to 10 minutes.
  10. Remove skillet from heat. Add remaining 6 tablespoons butter to mushroom mixture, 1 tablespoon at a time, whisking constantly after each addition, until mixture is well combined and sauce is glossy.
  11. Stir in thyme, salt, and pepper; remove from heat.
  12. To Serve: Cut steak into 1/2-inch-thick slices. Spoon Mushroom-Hunter’s Sauce over sliced steak; garnish with thyme leaves. Serve immediately.

Notes

  • Serve immediately for best results.

Find it online: https://www.eatswithsoul.com/pan-seared-rib-eye/

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