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Ribeye Steaks Creamy Mushroom Sauce: A Rich Delight

Ribeye Steaks Creamy Mushroom
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Delicious ribeye steaks served with a creamy mushroom peppercorn sauce.

Ingredients

Scale
  • 2 ribeye steaks, about 1 inch thick
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup finely diced onion (about 1 small onion)
  • 2 tablespoons vegetable or beef broth
  • 2/3 cup unsweetened almond milk
  • 2 tablespoons almond butter
  • 1 teaspoon green peppercorns
  • 1/8 teaspoon ground black pepper, or to taste

Instructions

  1. Heat a cast iron or heavy skillet over high heat until very hot and just beginning to smoke. Lower the heat and add the olive oil.
  2. Season both sides of the ribeye steaks with half of the salt and black pepper.
  3. Place the steaks in the skillet and sear for about 2 minutes per side for medium-rare, adjusting the time to your preferred doneness.
  4. Transfer the steaks to a plate or cutting board and let them rest while you prepare the sauce. Keep the skillet over low heat.
  5. Add the mushrooms and diced onion to the pan. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
  6. Pour in the broth and gently scrape up any browned bits from the bottom of the pan as it simmers.
  7. Stir in the almond milk and almond butter, whisking until the sauce becomes smooth and creamy.
  8. Add the green peppercorns and remaining black pepper. Simmer for about 1 minute, whisking gently, until the sauce thickens.
  9. Place the rested steaks on serving plates and spoon the warm mushroom peppercorn sauce over the top. Serve immediately.

Notes

    Nutrition

    Find it online: https://sarecipe.com/ribeye-steaks-creamy-mushroom-sauce/