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Pan-seared ribeye steak topped with a creamy mushroom and white wine sauce in a cast iron skillet.

Steak with Creamy Mushroom Wine Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 850
Ingredients Method

Ingredients
  

  • 2 (12-ounce) ribeye steaks, room temperature
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 small shallot , finely minced
  • 2 cloves garlic , minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Method
 

  1. Season steaks generously on both sides with salt and pepper.
  2. Heat olive oil in a large cast-iron skillet over high heat until the oil reaches its smoke point.
  3. Sear steaks for 4-5 minutes per side for medium-rare, or until an internal temperature of 130°F (54°C) is reached.
  4. Remove steaks from skillet and transfer to a plate; tent loosely with foil to rest for at least 5 minutes.
  5. Reduce skillet heat to medium and add butter.
  6. Add sliced mushrooms and sauté for 5-7 minutes until well-browned and moisture has evaporated.
  7. Stir in shallots and garlic; cook for 60 seconds until fragrant.
  8. Deglaze the skillet with white wine, scraping the fond from the bottom of the pan, and simmer until the liquid is reduced by half.
  9. Whisk in heavy cream and thyme; continue to simmer for 2-3 minutes until the sauce coats the back of a spoon.
  10. Serve the steaks immediately with the mushroom sauce spooned over the top.