Pan Seared Ribeye Steak with Creamy Mushroom Sauce
Pan Seared Ribeye Steak with Creamy Mushroom Sauce unites the most tender and flavorful cut of beef with a rich savory finish. It's the kind of meal you crave. This is also the best dinner to explore the perfect wine pairing. Is there anything better than a buttery steak smothered in sauce?
Preheat oven to 300 degrees F. Prepare a baking sheet by lining with parchment paper.
Insert a meat thermometer into the center of a steak. Rinse and pat dry the steaks. Coat with a thin layer of olive oil and cover with salt and pepper. Heat a cast iron or stainless steel pan over extremely high heat. Add the steaks to the hot pan.
Add 2 tablespoons of the butter along with the rosemary and garlic. Tilt the pan and spoon the melted butter on top of the steaks while they cook. Sear to a nice brown color on both sides. This should take 3-5 minutes on each side. Once seared, transfer steaks to prepared pan and finish cooking in preheated oven. If cooking to medium, cook until internal temperature hits 135 degrees F. Transfer to a plate and loosely tent with foil.
As soon as you remove the steaks from the pan, add the sliced mushrooms. Be quick so that the butter doesn't burn in an empty pan. Stir once to coat and then allow to cook, undisturbed, for a few minutes until they start to brown. Stir occasionally. When the mushrooms have browned and there is not longer any liquid in the pan, add dry sherry and deglaze the pan by scraping the bottom to loosen any bits that may have stuck during the cooking process.
Reduce the heat to medium and add the heavy cream. Allow sauce to come to a simmer. Sauce will thicken and reduce as it cooks. This should only take a few minutes. Flavor with additional salt and pepper, to taste.
To serve, remove from heat and remove garlic and rosemary. Add steaks back to the pan with the sauce along with any juices from the plate.
Two full size ribeye steaks should make enough for 4 smallish size servings.