Pan-Seared Rib-Eye With Mushroom-Hunter's Sauce

Load up your go-to steak with a rich, deeply savory mushroom sauce.

Southern Living Pan-Seared Rib-Eye with Mushroom-Hunter’s Sauce sliced on a platter to serve
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

  1. 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.

  2. 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.

  3. 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.

  4. Cut steak into 1/2-inch-thick slices. Spoon Mushroom-Hunter’s Sauce over sliced steak; garnish with thyme leaves. Serve immediately.

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