Indulging in a succulent ribeye steak is one of life’s simple pleasures. When cooked just right, the rich marbling of the steak melts away in your mouth, leaving you with a flavor that’s both robust and tender. What’s more enticing than a perfectly seared ribeye? Pairing it with a creamy mushroom peppercorn sauce that elevates the dish to a whole new level! This delightful combination is not only a feast for the eyes but also offers a depth of flavor that’s guaranteed to impress.
Whether you’re planning a special dinner for two or simply treating yourself, this Ribeye Steaks with Creamy Mushroom Peppercorn Sauce recipe is an excellent choice. It’s gluten-free and takes only 25 minutes from start to finish, making it accessible for a busy weeknight or a weekend gathering. The creamy sauce made from almond milk and almond butter creates an exquisite mouthfeel, perfect for drenching that juicy steak. Plus, with the earthy tones of mushrooms and the gentle kick from peppercorns, each bite is a delicious adventure!
Why You’ll Love This Ribeye Steaks with Creamy Mushroom Peppercorn Sauce
- Simple Ingredients: This recipe uses everyday ingredients that you can easily find at your local grocery store.
- Quick Cooking Time: Enjoy a restaurant-quality meal in under 30 minutes, ideal for busy weeknights.
- Rich & Flavorful: The creamy mushroom peppercorn sauce perfectly complements the richness of the ribeye.
- Gluten-Free: Suitable for those following a gluten-free diet, without compromising on taste!
- Impressive Presentation: Serve this steak dish at dinner parties or special occasions, and watch your guests rave about it.
Preparation Phase & Tools to Use
To create the perfect ribeye steak with creamy mushroom peppercorn sauce, first, gather all your ingredients and ensure your kitchen is ready for action. You’ll need a few key tools: a heavy skillet or cast iron pan to sear the steaks, a whisk for the sauce, and a cutting board for handling the meat and vegetables. It’s essential to allow the steak to reach room temperature before cooking—this helps achieve a more even doneness. Prepare your mushrooms and onions by slicing and dicing them in advance to streamline your cooking process.
Ingredients
- 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
Step 1: Heat the Skillet
Begin by heating your cast iron or heavy skillet over high heat until it becomes very hot and just starts to smoke. This step is crucial as it forms the perfect sear on the ribeye, creating a rich crust. Once the skillet is hot, reduce the heat slightly and pour in the olive oil.
Step 2: Season and Sear the Steaks
While your pan heats, season both sides of the ribeye steaks with half of the salt and black pepper. When the oil shimmers in the pan, place the steaks inside. Sear each side for about 2 minutes for medium-rare steaks, adjusting the time to achieve your desired doneness. Remember, it’s essential to let the steaks rest once cooked, as this allows the juices to redistribute, ensuring every bite remains moist and flavorful.
Step 3: Make the Creamy Sauce
While steak rests, keep the skillet on low heat and add the sliced mushrooms and diced onion. Cook until the mushrooms have released their moisture and appear browning, approximately 4 to 5 minutes. Pour in the vegetable or beef broth, using a wooden spoon to scrape up any tasty browned bits from the bottom of the pan–this adds depth to your sauce! Next, whisk in the almond milk and almond butter until the mixture is smooth and meets a creamy consistency. Finally, incorporate the green peppercorns and remaining black pepper. Allow the sauce to simmer gently for about 1 minute until it thickens slightly.
Variations
- Protein: Swap the ribeye for other cuts like filet mignon or sirloin for a different texture and flavor profile.
- Vegetables: Add chopped spinach or kale to incorporate more greens to the sauce, enhancing both nutrition and taste.
- Spices: Experiment with adding a pinch of cayenne pepper or garlic powder to ramp up the heat or flavor.
Cooking Notes
- To optimize the flavor, make sure to choose fresh, high-quality mushrooms for your sauce.
- Let the cooked steaks rest for at least 5 minutes before slicing to ensure juiciness.
- Store any leftover sauce in an airtight container in the refrigerator for up to three days, and it can be easily reheated.
Serving Suggestions
- Pair this dish with a side of roasted vegetables for a well-rounded meal.
- Consider serving it over a bed of rice or with a side of crusty gluten-free bread to soak up the delicious sauce.
Tips
- For the best flavor, ensure that your steak is at room temperature before cooking.
- If you prefer your steak cooked beyond medium-rare, adjust your cooking times accordingly, allowing for a few extra minutes per side.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: 550
- Protein: 45g
- Sodium: 600mg
FAQs
Can I use a different type of milk for this recipe?
Absolutely! While this recipe uses unsweetened almond milk, you can substitute it with any non-dairy milk or regular milk of your choice.
What is the best way to cook ribeye steaks?
The key to cooking ribeye steaks is to start with a hot skillet for a perfect sear, then adjust the heat to cook it to your desired doneness.
Can I make the creamy sauce ahead of time?
Yes, you can prepare the sauce in advance, though it’s best enjoyed fresh. If making ahead, store it in the refrigerator and gently reheat when ready to serve.
How do I know when my steak is medium-rare?
A medium-rare ribeye should have an internal temperature of 130°F to 135°F. A meat thermometer will help you achieve this doneness accurately!
Conclusion
This Ribeye Steaks with Creamy Mushroom Peppercorn Sauce recipe is a testament to how simple ingredients can come together to create something truly special. With its quick prep and cook time, you’ll find it’s perfect for any night of the week while still being impressive enough for guests. So why not give it a try? Experiment with your own variations or follow the recipe to the letter. Either way, you’re in for a culinary delight. Feel free to share your thoughts, comments, or any variations you’ve tried in the comments section below!
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Ribeye Steaks with Creamy Mushroom Peppercorn Sauce
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Indulging in a succulent ribeye steak is one of life’s simple pleasures. When cooked just right, the rich marbling of the steak melts away in your mouth, leaving you with a flavor that’s both robust and tender.
Ingredients
- 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
- Begin by heating your cast iron or heavy skillet over high heat until it becomes very hot and just starts to smoke. This step is crucial as it forms the perfect sear on the ribeye, creating a rich crust. Once the skillet is hot, reduce the heat slightly and pour in the olive oil.
- While your pan heats, season both sides of the ribeye steaks with half of the salt and black pepper. When the oil shimmers in the pan, place the steaks inside. Sear each side for about 2 minutes for medium-rare steaks, adjusting the time to achieve your desired doneness. Remember, it’s essential to let the steaks rest once cooked, as this allows the juices to redistribute, ensuring every bite remains moist and flavorful.
- While steak rests, keep the skillet on low heat and add the sliced mushrooms and diced onion. Cook until the mushrooms have released their moisture and appear browning, approximately 4 to 5 minutes. Pour in the vegetable or beef broth, using a wooden spoon to scrape up any tasty browned bits from the bottom of the pan–this adds depth to your sauce! Next, whisk in the almond milk and almond butter until the mixture is smooth and meets a creamy consistency. Finally, incorporate the green peppercorns and remaining black pepper. Allow the sauce to simmer gently for about 1 minute until it thickens slightly.
Notes
Let the cooked steaks rest for at least 5 minutes before slicing to ensure juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 600 mg
- Protein: 45 g