Food and Recipes Meat Beef Steak Pan-Seared Rib-Eye With Mushroom-Hunter's Sauce Be the first to rate & review! Load up your go-to steak with a rich, deeply savory mushroom sauce. By John Somerall John Somerall John Somerall is a highly trained professional chef with over a decade of cooking and recipe writing experience. John has a passion for all things related to food. He has a profound understanding of what makes food taste great and look amazing, while also being able to translate difficult recipes into manageable feats for the home cook. Although John is no longer testing and writing recipes for Dotdash Meredith brands, he is still an active private chef and freelance recipe tester and developer. Southern Living's editorial guidelines Published on August 23, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Active Time: 45 mins Total Time: 1 hr Servings: 2 Another home run dinner recipe! In this recipe, you'll find lots of rich flavor from the steak with hints of garlic and thyme, paired with the fattiness of the rib-eye, but the sauce chasseur takes it up a notch. The meatiness provided by the shiitakes stands up against a more flavorful cut like a rib-eye. The buttery sauce coats the steak nicely and is fortified by mushroom stock. Served as is, this is a great steak and mushroom dish that may or may not need a single side served alongside. The key to success here is the thickness of the meat—look for two-inch thick steak—ask your butcher to fabricate one for you if you don’t see it in the case. Ingredients Pan-Seared Rib-Eye: 2 Tbsp. neutral oil (such as canola or vegetable) 1 (1 1/2-lb.) boneless rib-eye steak (2 inches thick) 2 tsp. kosher salt 1 tsp. black pepper 4 Tbsp. unsalted butter 2 garlic cloves, crushed 5 (4-inch) thyme sprigs, plus leaves for garnish Mushroom-Hunter's Sauce: 1/2 cup unsalted butter, cut into 1/2-inch pieces, divided 2 cups thinly sliced fresh, stemmed shiitake mushrooms (from 2 [3.5-oz.] pkg.) 1 small shallot, finely chopped (about 2 Tbsp.) 1/2 cup dry white wine 1/4 cup tomato puree 1 cup Mushroom Stock 2 tsp. chopped fresh thyme 1/2 tsp. kosher salt 1/4 tsp. black pepper Directions Prepare the Pan-Seared Rib-Eye: Preheat oven to 400°F. Heat oil in a large cast-iron skillet over medium-high until shimmering and just beginning to smoke, 2 to 3 minutes. Pat steak dry with paper towels; sprinkle with salt and pepper. Add steak to skillet; cook, undisturbed, until evenly browned, 4 to 5 minutes. Reduce heat to medium, and flip steak. Add butter, garlic, and thyme. Cook, basting steak constantly with butter mixture, until garlic caramelizes and sides of steak are no longer pink, 4 to 5 minutes. Transfer skillet to preheated oven, and cook until a thermometer inserted into thickest portion of steak registers 130°F, 6 to 9 minutes. Transfer steak to a cutting board, and let stand, uncovered, 5 minutes. Prepare the Mushroom-Hunter’s Sauce: Melt 2 tablespoons of the butter in a large skillet over medium. Add mushrooms, and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add shallot; cook, stirring constantly, until tender, about 1 minute. Add wine, and cook, undisturbed, until almost dry, about 2 minutes. Add tomato puree and stock; cook, stirring occasionally, until mixture bubbles and thickens, 8 to 10 minutes. Remove skillet from heat. Add remaining 6 tablespoons butter to mushroom mixture, 1 tablespoon at a time, whisking constantly after each addition, until mixture is well combined and sauce is glossy. Stir in thyme, salt, and pepper; remove from heat. Cut steak into 1/2-inch-thick slices. Spoon Mushroom-Hunter’s Sauce over sliced steak; garnish with thyme leaves. Serve immediately. Rate It Print