Ribeye Steaks Creamy Mushroom (Printable Version)
Tender ribeye steaks served with a creamy mushroom peppercorn sauce for a rich, satisfying meal.
# 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:
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.
02 -
Place the steaks in the skillet and sear for approximately 2 minutes per side for medium-rare, adjusting cooking time to desired doneness.
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.
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.
05 -
Pour in the broth and gently scrape the skillet bottom to loosen browned bits as the liquid simmers.
06 -
Whisk in almond milk and almond butter until the sauce becomes smooth and creamy.
07 -
Stir in green peppercorns, remaining black pepper, and salt. Simmer for about 1 minute, whisking gently until the sauce thickens.
08 -
Place rested steaks on serving plates and spoon warm mushroom peppercorn sauce over the top. Serve immediately.
# Extra Suggestions:
01 -
Adjust cooking time to achieve preferred steak doneness.
02 -
Utilize fresh mushrooms for optimal flavor.
03 -
Store leftover sauce refrigerated for up to 3 days.