Ingredients for Rib Eye Steak With Horseradish And Mushroom Cream
- 2 (1 1/2-inch thick) boneless ribeye steaks (about 12 ounces each)
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 8 ounces cremini or button mushrooms, sliced
- 1/4 cup beef stock
- 1 teaspoon cornstarch
- 2 tablespoons prepared horseradish
- 1 teaspoon fresh thyme leaves
- 1 teaspoon freshly ground black pepper, plus 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1 teaspoon kosher salt
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How to Make Rib Eye Steak With Horseradish And Mushroom Cream
- Preheat your grill to high heat. Season rib eye steaks generously with salt and pepper.
- Grill steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest for 5 minutes.
- While steaks rest, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook until softened, about 3-5 minutes.
- Add 8 ounces sliced mushrooms to the skillet and cook until tender, about 5-7 minutes.
- In a small bowl, whisk together 1/4 cup beef stock and 1 teaspoon cornstarch until smooth.
- Pour the stock mixture into the skillet with the mushrooms. Add 2 tablespoons prepared horseradish, 1 teaspoon fresh thyme leaves, and 1/4 teaspoon black pepper.
- Bring the sauce to a simmer and cook for 1-2 minutes, or until slightly thickened.
- Stir in 1/2 cup sour cream. Remove from heat and stir gently to combine. Do not boil.
- Serve the creamy horseradish mushroom sauce generously over the rested steaks.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
20g
Fat
30g
Carbs
4g
