Ribeye Steak with Rosemary Potatoes & Creamy Mushroom Sauce

Ingredients (Serves 2)

For the Ribeye Steak

• 2 ribeye steaks (250–300 g each)
• Salt and freshly ground black pepper
• 2 tbsp clarified butter (or butter + 1 tbsp olive oil)
• 2 garlic cloves, smashed
• 1 sprig fresh rosemary

For the Rosemary Potatoes

• 2 medium potatoes
• 1 tbsp salt (for soaking)
• 1 tbsp clarified butter (or olive oil)
• 1 garlic clove, smashed
• 1 sprig rosemary

Creamy Mushroom Sauce

• 1 tbsp butter
• 1 tbsp olive oil
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 200 g mushrooms, sliced
• 200 ml heavy cream
• Salt and black pepper, to taste
• 1 tsp fresh thyme (optional)
• Fresh parsley, chopped

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Instructions

1. Prepare the Potatoes

1. Peel the potatoes and cut them into thick rounds.
2. Soak them in warm salted water for 10 minutes.
3. Drain and pat dry.
4. Heat the butter in a skillet over medium heat.
5. Cook the potatoes until golden brown on both sides.
6. Add the garlic and rosemary during the last few minutes of cooking.
7. Season with salt and pepper.

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2. Cook the Ribeye Steak

1. Pat the steaks dry and season generously with salt and black pepper.
2. Heat a cast-iron skillet over high heat until very hot.
3. Add the clarified butter.
4. Sear the steaks for 3–4 minutes per side for medium-rare (adjust the time for your preferred doneness).
5. Add the garlic and rosemary, then spoon the melted butter over the steaks for 1–2 minutes.
6. Transfer the steaks to a plate and let them rest for 5–10 minutes.

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3. Make the Creamy Mushroom Sauce

1. In the same skillet, heat the butter and olive oil.
2. Sauté the onion until soft and lightly golden.
3. Add the garlic and cook for 30 seconds.
4. Stir in the mushrooms and cook until browned and their liquid has evaporated.
5. Pour in the heavy cream and season with salt, pepper, and thyme.
6. Simmer for 3–5 minutes, until the sauce thickens.
7. Stir in the chopped parsley.

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To Serve

Arrange the ribeye steak on a serving plate with the rosemary potatoes. Spoon the creamy mushroom sauce over the steak and garnish with extra parsley or rosemary if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2