A perfectly cooked ribeye steak crowned with buttery sautéed mushrooms creates an irresistible steakhouse-quality meal right at home. With its rich marbling, the ribeye stays tender and juicy, while the golden mushrooms add earthy depth and a glossy finish. The key to achieving that restaurant-style crust is simple: bring the steak to room temperature, pat it completely dry, and cook it in a very hot pan without moving it too soon. This allows a deep, flavorful sear to develop while keeping the inside perfectly tender and juicy.
Ingredients
For the Steak:
2 ribeye steaks (1–1½ inches thick)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh thyme (optional)
For the Mushrooms:
2 cups mushrooms, sliced (button or cremini)
2 tablespoons butter
1 clove garlic, minced
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the Steaks
Remove the ribeye steaks from the refrigerator 30–40 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels. Season generously on both sides with salt and black pepper. - Sear the Steaks
Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add olive oil and swirl to coat the pan. Place the steaks in the skillet and do not move them for 3–4 minutes to develop a deep brown crust.
Flip the steaks and add butter, smashed garlic, and thyme to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously for another 3–4 minutes for medium-rare (cook longer if desired).
Use a meat thermometer for accuracy:
125°F (52°C) for rare
130–135°F (54–57°C) for medium-rare
140°F (60°C) for medium
Remove steaks from the pan and let them rest for 5–10 minutes to retain juices.
- Cook the Mushrooms
In the same skillet, reduce heat to medium. Add butter and sliced mushrooms. Cook for 5–7 minutes until golden brown and tender. Add minced garlic and cook for another 30 seconds. Season with salt and pepper. Stir in fresh parsley if desired. - Assemble and Serve
Place the rested ribeye steaks on serving plates and spoon the sautéed mushrooms over the top. Serve immediately while sizzling and hot.
Serving Suggestions
Pair with mashed potatoes, roasted vegetables, or a fresh garden salad for a complete steakhouse-style meal.
Enjoy your perfectly seared, juicy ribeye topped with rich, buttery mushrooms!