Ingredients:
- 3 ribeye steaks
- 1 teaspoon kosher salt (initial seasoning)
- 1/2 tablespoon kosher salt (spice mixture)
- 1 teaspoon kosher salt (cream sauce)
- 2 teaspoons black pepper (steaks)
- 1 teaspoon black pepper (cream sauce)
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- Whole mushrooms (as desired)
- Olive oil (for basting mushrooms)
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1/3 cup mozzarella cheese
- 1 tablespoon butter
Preparation:
Unlock the secret to a perfectly juicy ribeye steak with this oven-baked method! Start by removing your steaks from the fridge 2 hours before cooking. Sprinkle each steak with 1 teaspoon of kosher salt, wrap them in baking paper, and refrigerate. This step reduces excess moisture, ensuring a crispy exterior. After 2 hours, remove the paper, pat the steaks dry, and let them rest at room temperature for 20 minutes. Meanwhile, toss whole mushrooms in olive oil and roast them for 20 minutes at 375°F, adding a pinch of salt and pepper halfway through.
Preheat your oven to 375°F. Combine 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons paprika, and 1/2 tablespoon salt for the spice mixture. Lightly coat both sides of the steaks with half of this mixture. Heat a cast-iron skillet over medium-high heat and sear the steaks for 2 minutes per side until golden. Transfer the skillet to the oven for 2 minutes, then turn off the heat and let the steaks cook for an additional 6-8 minutes. Remove and let them rest.
For the creamy mushroom sauce, use the same skillet over medium heat. Add 1 cup heavy cream, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon lemon juice, and 1/3 cup mozzarella cheese. Stir until combined, then add 1 tablespoon butter and remove from heat. Plate the steaks, top with roasted mushrooms, and drizzle with the sauce. Serve with your favorite vegetables for a restaurant-quality meal!
Enjoy this easy gourmet recipe that’s perfect for special occasions or a cozy dinner at home!
