Pan-Seared Ribeye Steak with Creamy Mushroom Sauce

April 23, 2026

A restaurant-quality dish featuring a perfectly seared steak paired with a rich, velvety sauce.

General Information

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2 persons
Difficulty: Intermediate

Ingredients

The Steak:
2 Prime Ribeye steaks (approx. 300g each), brought to room temperature.
2 tbsp Grapeseed oil (or any high-smoke point oil).
3 tbsp Unsalted butter.
4 cloves Garlic, smashed.
3 sprigs Fresh thyme or rosemary.
Sea salt and freshly cracked black pepper to taste.
The Mushroom Sauce:
250g Cremini or Button mushrooms, thinly sliced.
1 Small shallot, finely minced.
1/2 cup Heavy cream.
1/4 cup Beef stock or dry white wine (optional).
1 tsp Dijon mustard.

Instructions

Prepare the Meat:

Pat the steaks completely dry with paper towels. Season generously with sea salt and black pepper on all sides, including the edges.

The Sear:
Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Add the oil, then carefully lay the steaks away from you. Sear for 3–4 minutes until a deep golden-brown crust forms.

The Baste:
Flip the steaks. Add the butter, garlic, and herbs to the pan. Once the butter foams, tilt the pan and continuously spoon the flavored butter over the steaks for another 3 minutes (for medium-rare). Remove steaks from the pan and let them rest for 8–10 minutes.

The Sauce:
In the same pan (keep the drippings!), add the mushrooms. Sauté until golden brown and the moisture has evaporated. Stir in the shallots and cook for 1 minute.

Deglaze & Finish:
Pour in the beef stock (or wine) to deglaze the pan, scraping up the browned bits. Stir in the heavy cream and Dijon mustard. Simmer for 2–3 minutes until the sauce thickens to your liking.

Serving:
Slice the steak against the grain or serve whole, topped generously with the mushroom sauce and garnished with fresh parsley.

Chef’s Tips

The Rest is Key: Never cut into a steak immediately after cooking; resting allows the juices to redistribute, ensuring a tender bite.
Temperature: For a perfect medium-rare, aim for an internal temperature of 54°C (130°F) before resting.