Succulent Oven-Baked Ribeye Steaks with a Lush Cream Sauce
165
min
903
Calories
73g
Fats
3g
Carbs
56g
Protein
Indulge in the ultimate comfort meal with our oven-baked ribeye steaks draped in a rich, garlicky cream sauce. Perfect for a cozy dinner, this dish pairs the succulence of ribeye with the earthiness of roasted mushrooms, all topped with a velvety cream sauce that's sure to impress.
Ingredients:
Step 1: Prepping the Steaks
Start your steak adventure by sprinkling about 1 teaspoon of kosher salt over each steak. Then, wrap them individually in parchment paper. This isn't just for show—salting in advance and wrapping the steaks helps draw out moisture, intensifying the flavor and improving the texture. Let these seasoned beauties sit in the fridge for around 2 hours; patience is key here!
Pro Tip: Salt acts as a tenderizer, so don't skip the resting time in the fridge!
Step 2: Seasoning and Roasting Mushrooms
While waiting for the steaks, let's not forget about the mushrooms. Toss them with olive oil and pop them into the oven. After 10 minutes, give them a little season with salt and pepper. These aren't just any mushrooms—they're going to come out roasted to perfection, adding an earthy, comforting layer to your steak dish.
Pro Tip: Roasting mushrooms enhances their flavor and adds a delightful texture.
Step 3: Searing the Steaks
Now it's showtime! Heat your cast-iron skillet (or any heavy-bottomed skillet) and get it screaming hot. The steaks, now drier and more flavourful, get a quick sear. This process isn't just about those beautiful grill marks; it's about locking in the steaks' natural juices, ensuring each bite is as succulent as can be. After searing, the steaks will finish cooking in the oven, reaching that perfect doneness without overcooking.
Pro Tip: Searing at high heat creates a flavorful crust on the steaks.
Step 4: Creating the Cream Sauce
While your steaks are resting—yes, they need a little nap after that oven journey—the magic of the cream sauce begins. In the same pan, add heavy cream, salt, pepper, and lemon juice, bringing all those fond (the brown bits left in the pan from searing) flavors into play. Introduce mozzarella to the scene, letting it melt into this creamy dream, then finish with a pat of butter for that glossy, restaurant-quality sauce. It's a sauce so good, you'll want to lick the plate.
Pro Tip: Don't discard the pan drippings; they add depth to the sauce.
