Succulent Beef Steak with Rich and Creamy Garlic Mushrooms

Optional Garnish:

• Fresh parsley, chopped
• A drizzle of balsamic glaze

Step-by-Step Instructions

Step 1: Preparing the Steaks

1. Remove the ribeye steaks from the refrigerator at least 30 minutes before cooking to allow them to reach room temperature. This ensures even cooking.
2. Pat the steaks dry with a paper towel and season generously on both sides with salt and freshly ground black pepper.

Step 2: Searing the Steaks

1. Heat a cast-iron skillet or heavy-bottomed pan over high heat until it’s smoking hot.
2. Add olive oil to the skillet, followed by the steaks. Sear for 2-3 minutes on each side until a golden-brown crust forms.
3. Reduce the heat to medium, add butter, smashed garlic, and rosemary or thyme to the pan.
4. Baste the steaks with the melted butter and herbs using a spoon for another 1-2 minutes.
5. For medium-rare, cook until the internal temperature reaches 130°F (54°C). Adjust time for desired doneness.
6. Remove the steaks from the skillet and rest on a plate, loosely covered with foil, for 5-7 minutes.

Step 3: Preparing the Creamy Garlic Mushrooms

1. In the same skillet, melt butter over medium heat.
2. Add the sliced mushrooms and sauté for 5 minutes, stirring occasionally, until they are browned and tender.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Deglaze the skillet by adding chicken or beef stock, scraping up any browned bits from the bottom of the pan.
5. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and thyme. Let the sauce simmer for 3-5 minutes until thickened.
6. Season with salt and pepper to taste.

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