This ribeye steak is juicy and flavorful, and the roasted garlic pan sauce adds a creamy touch! It’s a perfect dish for meat lovers who want something special for dinner.
Honestly, who can resist that tender steak paired with rich garlic flavor? I always make extra sauce—just in case! Serve it with some mashed potatoes for a cozy meal!
Key Ingredients & Substitutions
Ribeye Steaks: These steaks are known for their marbling, which makes them tender and juicy. If ribeye isn’t available, try sirloin or strip steaks for a leaner option.
Garlic: Roasting garlic brings out its sweetness. If you don’t have whole heads, you can use pre-minced garlic, but the flavor won’t be as rich.
Mushrooms: Cremini mushrooms add a nice depth of flavor. Button mushrooms work too. If you’re looking for something different, use shiitake or portobello mushrooms for a meatier texture.
Beef Broth: If you’re short on beef broth, chicken broth or vegetable broth can work as a replacement. Just remember, it will slightly change the flavor!
Heavy Cream: For a lighter version, use half-and-half or milk, but the sauce may not be as creamy.
How Do I Perfectly Cook Ribeye Steaks?
Cooking ribeye steaks can be tricky if you’re new. Here’s how to achieve that perfect sear:
- Start with room temperature steaks for even cooking. Pat them dry to help them sear nicely.
- Use a hot skillet and don’t overcrowd the pan. This ensures a good sear!
- After searing, let the steaks rest under foil. This keeps them juicy.
Remember, adjust the cooking times based on your steak thickness and desired doneness. A meat thermometer is your best friend here!
Ribeye and Roasted Garlic Pan Sauce
Ingredients You’ll Need:
For the Steaks:
- 2 ribeye steaks (about 10-12 oz each), room temperature
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 4 tbsp unsalted butter, divided
For the Sauce:
- 1 head of garlic
- 1 tbsp olive oil (for roasting garlic)
- 8 oz mushrooms, sliced (such as cremini or button mushrooms)
- 1/2 cup beef broth or stock
- 1/2 cup heavy cream
- 1 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tbsp fresh parsley, chopped
- Optional: 1 tsp Dijon mustard
For Serving:
- Mashed potatoes (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 35-40 minutes total to cook, including the roasting of the garlic. You’ll spend a few minutes searing the steaks and then preparing the lovely pan sauce, making it a great choice for a cozy dinner!
Step-by-Step Instructions:
1. Roast the Garlic:
First things first! Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle 1 tbsp of olive oil over the garlic, wrap it in foil, and roast it in the oven for about 30-35 minutes until the cloves are soft and golden. Once done, cool it a bit, then squeeze the roasted garlic cloves into a bowl and mash them into a paste. This will be the flavorful base for your sauce!
2. Prepare the Steaks:
While the garlic is roasting, pat the ribeye steaks dry with paper towels. This helps to achieve that beautiful sear! Generously season both sides of the steaks with salt and freshly ground black pepper.
3. Cook the Steaks:
Heat 2 tbsp of oil in a heavy skillet or cast-iron pan over medium-high heat until it’s shimmering. Carefully place the ribeye steaks into the pan without overcrowding. Sear each side for about 3-4 minutes for medium-rare (or adjust the time if you prefer it cooked differently). In the last minute of cooking, add 2 tbsp of butter and spoon the melted butter over the steaks. When finished, remove them from the skillet and tent loosely with foil to let them rest.
4. Cook the Mushrooms:
In the same skillet, toss in the sliced mushrooms. Cook them over medium heat until they are browned and tender, which will take about 5 minutes. Season with a bit of salt and pepper to taste.
5. Make the Pan Sauce:
Add the remaining 2 tbsp of butter to the skillet with the mushrooms, along with the roasted garlic paste and chopped rosemary. Give it a good stir. Pour in the beef broth and bring it to a gentle simmer, scraping up all the delicious browned bits from the bottom of the pan. Let this sauce reduce slightly for about 2-3 minutes for full flavor.
6. Finish the Sauce:
Now, stir in the heavy cream and the optional Dijon mustard. Simmer gently for about 2 minutes until the sauce slightly thickens, then adjust the seasoning with more salt and pepper if needed. Stir in the chopped fresh parsley for a vibrant touch!
7. Serve:
Slice the rested steaks and arrange them over the optional mashed potatoes. Generously spoon the mushroom and roasted garlic pan sauce over the steak. Top with a sprig of rosemary for garnish and serve warm!
Enjoy this delectable ribeye with creamy mashed potatoes and a rich, luscious roasted garlic mushroom pan sauce! It’s a meal your taste buds will love!
Can I Use Different Cuts of Meat?
Absolutely! While ribeye is perfect for this recipe due to its tenderness and flavor, you can easily substitute with cuts like sirloin or filet mignon. Just adjust the cooking times as needed to prevent overcooking!
How Do I Store Leftover Pan Sauce?
Store any leftover pan sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or cream if it thickens too much.
Can I Make the Roasted Garlic Ahead of Time?
Yes, you can roast the garlic a day or two in advance! Just keep it in an airtight container in the fridge until you’re ready to use it. It’ll add even more depth of flavor!
What Should I Serve with This Dish?
Mashed potatoes are a classic pairing and work wonderfully to soak up the sauce. You could also serve it with roasted vegetables, a side salad, or even over pasta for a different twist!