Rib Eye Steak with Horseradish and Mushroom Cream

Elevate steak night to a whole new level with this indulgent Rib Eye Steak with Horseradish and Mushroom Cream. Perfectly seared rib eye steaks with a caramelized crust are basted with garlic-infused butter for rich, savory flavor, then topped with a luscious sauce featuring golden cremini mushrooms, velvety heavy cream, and the zesty kick of horseradish. The sauce is finished with fresh thyme and parsley for an herbaceous touch, creating a restaurant-quality dish in the comfort of your own kitchen. Quick enough for a special weeknight meal yet elegant enough to impress at a dinner party, this recipe pairs wonderfully with creamy mashed potatoes or roasted vegetables. Bursting with bold flavors and gourmet appeal, this steak recipe is sure to become a household favorite!

Nutriscore Rating: 55/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces rib eye steaks
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic cloves
• 1 cup cremini mushrooms
• 1 cup heavy cream
• 2 tablespoons prepared horseradish
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 0.25 cup beef stock

Directions

Step 1

Season the rib eye steaks generously on both sides with salt and black pepper. Let them sit at room temperature for 15 minutes while preparing the other ingredients.

Step 2

Heat a large skillet over medium-high heat and add the olive oil. Once hot, place the steaks into the skillet and sear for 3-4 minutes on each side until a golden-brown crust forms.

Step 3

Reduce the heat to medium and add 1 tablespoon of butter and the garlic cloves, lightly smashed. Spoon the melted butter over the steaks as they cook. For medium-rare, cook the steaks to an internal temperature of 130°F (55°C). Remove the steaks from the skillet and let them rest under loosely tented foil.

Step 4

In the same skillet, add the remaining 1 tablespoon of butter along with the sliced cremini mushrooms. Sauté for 5 minutes until the mushrooms become golden brown.

Step 5

Deglaze the skillet by adding the beef stock, scraping any browned bits from the bottom of the pan. Let the liquid reduce by half.

Step 6

Stir in the heavy cream, horseradish, and thyme. Cook for 3-4 minutes, allowing the sauce to thicken slightly.

Step 7

Taste and adjust seasoning with salt and black pepper as needed. Remove the sauce from the heat and stir in the chopped parsley.

Step 8

Serve the rib eye steaks topped with the horseradish and mushroom cream. Garnish with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1173.6g)

Amount per serving	% Daily Value*
Calories	2261.1

Total Fat 209.2g	0%
Saturated Fat 94.2g	0%
Polyunsaturated Fat 12.0g
Cholesterol 517.8mg	0%
Sodium 3059.8mg	0%
Total Carbohydrate 13.6g	0%
Dietary Fiber 3.3g	0%
Total Sugars 6.9g
Protein 61.9g	0%

Vitamin D 16.6IU	0%
Calcium 108.1mg	0%
Iron 7.6mg	0%
Potassium 1832.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.2%

Protein: 11.3%

Carbs: 2.5%