Instructions
step 1 Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
step 2 Season both sides generously with salt and black pepper.
step 3 Heat olive oil in a cast-iron skillet over medium-high heat. Add steaks and sear for 3-4 minutes per side, depending on desired doneness.
step 4 During the last 1-2 minutes of cooking, add butter, garlic cloves, and rosemary/thyme to the pan. Spoon melted butter over the steaks repeatedly to baste.
step 5 Remove steaks from the skillet and let rest for 5-7 minutes.
step 6 In the same skillet, heat olive oil and butter over medium heat. Add sliced onions and cook until softened and golden, about 5 minutes.
step 7 Add mushrooms and continue cooking for another 5-7 minutes until browned.
step 8 Stir in minced garlic, and season with salt and pepper to taste. Cook 1-2 more minutes.
step 9 Serve the ribeye steaks topped with the sautéed mushrooms and onions. Garnish with fresh herbs if desired.
Storage and Reheating Tips
Store leftover steak and vegetables in airtight containers in the fridge for up to 3 days. Reheat steak gently in a skillet or in the oven at 300°F. Mushrooms and onions can be reheated in a skillet over medium heat until warmed through.
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