1. Home
  2. Recipes
  3. Ribeye Steaks Creamy Mushroom

Ribeye Steaks with Mushroom Sauce

Highlight: Satisfying Main Dishes for Every Occasion

This dish features ribeye steaks perfectly seared to your liking, paired with a luscious mushroom peppercorn sauce. The sauce is made by sautéing mushrooms and onions until browned, then simmering them with broth, almond milk, and almond butter to create a creamy texture. Green and black peppercorns add a gentle spicy warmth, enhancing the natural flavors. Quick to prepare, it’s ideal for a satisfying main course that highlights the richness of the steak balanced by the savory, silky sauce.

Pin it Share it Send it Print it Jump to Recipe
Luna chef wearing a white shirt.
Crafted By Luna
Updated on Thu, 08 Jan 2026 20:40:23 GMT
A plate of ribeye steaks with mushrooms and peppercorns. Save
A plate of ribeye steaks with mushrooms and peppercorns. | myhomemademeal.com

This ribeye steak recipe with creamy mushroom peppercorn sauce makes a perfect elegant dinner that comes together quickly. The sauce is rich and flavorful without being heavy, pairing beautifully with the juicy, tender steaks. It’s a great choice when you want something special but don’t want to spend hours in the kitchen.

I first made this for a cozy dinner with friends and loved how the steak and sauce balanced each other perfectly. Now it’s a go-to when I want to impress without fuss.

Ingredients

  • Ribeye steaks: about 1 inch thick for juicy tenderness
  • Salt: to season and enhance the meat’s natural flavor
  • Ground black pepper: adds a nice mild heat and depth
  • Olive oil: for searing and creating a caramelized crust on the steaks
  • Sliced mushrooms: bring an earthy note and texture to the sauce, fresh is best
  • Finely diced onion: offers mild sweetness and flavor depth
  • Vegetable or beef broth: adds body and helps deglaze the pan, pick low sodium if possible
  • Unsweetened almond milk: keeps the sauce creamy without dairy
  • Almond butter: thickens the sauce and adds a unique nutty richness
  • Green peppercorns: provide a bright peppery kick that complements the earthiness of the mushrooms

Step-by-Step Instructions

Sear the Steak:
Heat a heavy skillet over high heat until it just begins to smoke. Lower heat slightly and add olive oil. Season steaks evenly with half the salt and black pepper. Place steaks in the pan and cook for about 2 minutes per side for medium-rare. Adjust time if you prefer your steak more or less done. Remove steaks and let them rest on a plate or board.
Cook the Vegetables:
Keep the skillet over low heat and add mushrooms and diced onion. Stir occasionally as they cook for 4 to 5 minutes until the mushrooms release moisture and start to brown for maximum flavor.
Deglaze the Pan:
Pour in broth and gently scrape the pan bottom to lift any flavorful browned bits. Let the broth simmer to concentrate flavors.
Make the Sauce:
Whisk in almond milk and almond butter until the sauce is smooth and creamy. Stir in green peppercorns and remaining black pepper. Let everything simmer for about one minute to thicken slightly and blend the flavors.
Serve:
Plate the rested steaks and generously spoon warm mushroom peppercorn sauce over the top. Serve immediately for best taste.
A plate of ribeye steaks with mushroom peppercorn sauce. Save
A plate of ribeye steaks with mushroom peppercorn sauce. | myhomemademeal.com

One of my favorite memories with this dish is serving it at a small celebration and watching everyone savor the sauce with every bite of the steak. It’s these little homemade moments that make cooking so rewarding.

Storage Tips

Store leftover sauce in an airtight container in the refrigerator for up to three days. Reheat gently on the stove while stirring to keep it smooth. The steaks are best eaten fresh but can be wrapped and chilled for up to two days.

Ingredient Substitutions

If almond butter is unavailable, smooth peanut butter can work in a pinch but adjusts the flavor noticeably. Coconut milk could replace almond milk but will add a sweeter tropical note. Use chicken broth if you prefer it over vegetable or beef broth.

Serving Suggestions

Pair this steak and sauce with roasted baby potatoes or a simple green salad to balance the richness. A glass of full-bodied red wine like Cabernet Sauvignon complements the fatty ribeye beautifully.

Recipe FAQs

→ What cut of beef is best for this dish?

Ribeye steaks are ideal due to their marbling and tenderness, which complement the creamy mushroom peppercorn sauce well.

→ How do I achieve the perfect sear on the steak?

Heat a cast iron or heavy skillet until very hot and just smoking, then lower the heat before adding oil and steaks to sear them evenly.

→ Can I substitute almond milk in the sauce?

Yes, unsweetened almond milk provides a smooth, dairy-free creaminess, but you can also use other plant-based milks or cream for richness.

→ What is the role of green peppercorns in the sauce?

Green peppercorns add a mild, fresh peppery flavor that balances the sauce’s creaminess without overpowering it.

→ How should leftovers be stored?

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days for best quality.

Ribeye Steaks Creamy Mushroom

Tender ribeye steaks served with a creamy mushroom peppercorn sauce for a rich, satisfying meal.

Prep Time
10 minutes
Cooking Duration
15 minutes
Overall Time
25 minutes
Crafted By: Luna

Recipe Type: Main Dishes

Preparation Complexity: Moderate Challenge

Regional Cuisine: American

Servings Output: 2 Serving Size (2 ribeye steaks with sauce)

Dietary Choices: Lower-Carb Choice, Gluten-Free Alternative, Dairy-Free Alternative

Everything You’ll Need

→ Steak

01 2 ribeye steaks, about 1 inch thick
02 1/8 teaspoon salt
03 1/8 teaspoon ground black pepper
04 1 tablespoon olive oil

→ Sauce

05 1 cup sliced mushrooms
06 1/2 cup finely diced onion (about 1 small onion)
07 2 tablespoons vegetable or beef broth
08 2/3 cup unsweetened almond milk
09 2 tablespoons almond butter
10 1 teaspoon green peppercorns
11 1/8 teaspoon ground black pepper, or to taste
12 1/8 teaspoon salt

Steps to Cook

Step 01

Heat a cast iron or heavy skillet over high heat until very hot and just beginning to smoke. Reduce heat to medium and add olive oil. Season both sides of the ribeye steaks with half of the salt and black pepper.

Step 02

Place the steaks in the skillet and sear for approximately 2 minutes per side for medium-rare, adjusting cooking time to desired doneness.

Step 03

Transfer the steaks to a plate or cutting board and allow them to rest while preparing the sauce. Keep the skillet over low heat.

Step 04

Add sliced mushrooms and diced onion to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release moisture and begin to brown.

Step 05

Pour in the broth and gently scrape the skillet bottom to loosen browned bits as the liquid simmers.

Step 06

Whisk in almond milk and almond butter until the sauce becomes smooth and creamy.

Step 07

Stir in green peppercorns, remaining black pepper, and salt. Simmer for about 1 minute, whisking gently until the sauce thickens.

Step 08

Place rested steaks on serving plates and spoon warm mushroom peppercorn sauce over the top. Serve immediately.

Extra Suggestions

  1. Adjust cooking time to achieve preferred steak doneness.
  2. Utilize fresh mushrooms for optimal flavor.
  3. Store leftover sauce refrigerated for up to 3 days.

Must-Have Equipment

  • Cast iron or heavy skillet
  • Whisk

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Contains tree nuts (almond butter, almond milk)

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 550
  • Fat Breakdown: 40 grams
  • Carbohydrate Breakdown: 10 grams
  • Protein Count: 45 grams