If you’re craving steak with tender juices and intense rich flavors, try this ribeye recipe from Neighbor Food.
A cast iron skillet, as well as some mushrooms, butter, and garlic, transform an already juicy ribeye into a superb buttery wonder with a crisp browned crust. It’s also extremely easy to make.
- 2 boneless ribeye steaks (1-1.5 inches thick)
- Vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter (divided)
- 8 ounces mushrooms
- 2 cloves garlic (minced)
- Fresh parsley (optional)
Directions for the Steaks:
- Preheat the oven to 425°F.
- After removing the steak from the packaging, allow it to rest at room temperature while the oven preheats, and then brush both sides with vegetable oil and generously sprinkle them with salt and pepper.
- Put the cast iron skillet over medium high heat and coat it with about a tablespoon of vegetable oil. Continue to heat the pan until the oil is shimmering and there are droplets of water sizzle in the pan.
- Add the steaks and cook them until they are seared on one side (about 3-4 minutes). Then, flip the steaks over and place them in the oven to continue cooking, until the internal temperature reaches 145°F for medium (about 4-6 minutes).
- When they are done, take them out of the oven and plate them (preferably a warm plate), and put a tablespoon of butter on each. Tent them with foil and let them rest for at least 10 minutes.
Directions for the Mushrooms:
- While the steak is cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the mushrooms in and cook them undisturbed until they are well browned on one side.
- Then, flip them over and keep cooking them until they are soft and browned.
- Stir in the garlic, and cook them for another minute (or until fragrant).
Serve your steaks with the mushrooms on top, and enjoy them as they melt in your mouth!