Last Updated on September 17, 2023
Our ribeye is the perfect date night meal, like for Valentine’s Day or just that day of the week you decide to make something extra special. This mushroom sauce is reminiscent of steak au poivre but a lot less creamy, peppery and made with ribeye versus filet mignon—it’s more tangy-bright from the white wine and decidedly has a more beefy flavor, thanks to the tasty fat cap that you sear until caramelized. This recipe calls for whole stems of tarragon or thyme for drama, but if you’d rather add chopped leaves and tender stems, by all means do it, Romeo (or Juliet). Also, this recipe has about 15 to 30 minutes of seasoning the steak, so there’s ample time to prepare the ingredients if you’d like more time with your other half.
- 1 ButcherBox Ribeye Steak (less than one pound)
- Salt and pepper
- 1 tbsp canola oil
- 2 tbsp olive oil
- 8 oz mushrooms of your choice
- 2 tbsp unsalted butter
- 1 shallot
- 4 cloves garlic, chopped
- 1 tsp black pepper, coarsely ground, plus more for serving
- 1/2 cup dry white wine
- 3-5 stems of tarragon or thyme
- Flake salt
- Pat steaks dry with paper towels. Season all over with salt and a generous amount of ground pepper. Set aside at room temperature for 15 to 30 minutes.
- In the meantime, if you haven’t already done the ingredient prep, tear or slice the mushrooms into ½-inch thick pieces, finely chop the shallot and finely chop the garlic and set aside.
- Heat the canola oil in a large skillet, preferably cast iron (10- to 12-inch diameter), over medium-high. Cook steak, undisturbed, until a deep golden brown crust forms underneath, about 5 minutes. Turn over and cook on the second side until lightly golden brown, about 3 to 5 minutes. To brown the steak’s fat cap, stand it on its side with tongs and sear until browned to your desire. Steak will be done when an instant-read thermometer inserted into the thickest part of each steak registers 120º F. Turn off heat and transfer the steak to a serving platter to rest while you cook the mushrooms.
- Wipe the pan clean with a paper towel then heat the olive oil in a large skillet over high heat. Once shimmery and hot, add the mushrooms to the pan (they should sizzle). Use tongs to move and coat the mushrooms with the hot oil then arrange them in a single layer and cook, undisturbed, until the bottom sides are golden brown, about 5 minutes. Then toss and turn them every couple minutes until the mushrooms go from soft and limp to a mix of golden and crisp edged, about 15 minutes. Turn heat down to low, season mushrooms with salt and transfer to the steak platter to rest.
- Melt the butter under medium-low heat in the same pan. Once melted, stir in the shallot, garlic and black pepper, and season with salt. Cook until sizzling and very fragrant, about 30 seconds to 1 minute. Add the wine and simmer until reduced by about ½ , add the tarragon then toss the mushrooms gently in the sauce. Turn off heat.
- Serve the steak whole with the mushroom sauce spooned over, with more black pepper, if desired, and a sprinkle of flake salt.