Description
Bright, savory ribeye steaks paired with a creamy mushroom peppercorn sauce for a restaurant-quality meal at home.
Ingredients
Scale
- 2 ribeye steaks
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 1/2 cup heavy cream
- 2 tablespoons peppercorns, crushed
- 1 tablespoon butter
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- Fresh parsley for garnish
Instructions
- Season the ribeye steaks generously with salt and pepper on both sides. Lightly crush the peppercorns with a mortar and pestle or the bottom of a heavy pan. Slice the mushrooms and measure out the cream, broth, and Dijon so everything is ready.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and cook about 4–5 minutes per side for medium-rare. Remove the steaks to a plate and loosely tent with foil to rest for 5–10 minutes.
- Reduce heat to medium. Add 1 tablespoon butter to the same skillet and sauté the sliced mushrooms until golden, about 4–5 minutes. Stir in the crushed peppercorns, beef broth, and Dijon mustard, scraping the browned bits from the pan.
- Pour in 1/2 cup heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 2–4 minutes. Adjust salt and pepper to taste, then spoon the sauce over the rested steaks and garnish with chopped parsley before serving.
Notes
Pat steaks dry before seasoning for a good sear. Bring steaks to room temperature before cooking for even doneness. Rest steaks to ensure juiciness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1010
- Sugar: 2g
- Sodium: 850mg
- Fat: 88g
- Saturated Fat: 23g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 60g
- Cholesterol: 200mg