Tuesday, July 17, 2007

Pan Seared Rib Eye Steaks with Mushroom Sauce

Okay, okay, I know I'm probably over doing the who cast iron skillet thingy, but dang do I love cooking in it. What I love the most is the fact that if you keep your skillets seasoned, they basically become non-stick and you have to use very little oil to cook in them. Anyhoo, this recipe is great, but then again how can anyone ever go wrong with rib eye steaks? NUMMY.


  • 2 rib eye steaks, about 1" thick and 1/2 lb. each
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon Montréal Steak seasoning by McCormick
  • 1 shallot, minced or 1/4 cup finely diced red onion
  • 1/2 pint pre-sliced baby bella mushrooms
  • 1 tablespoon dry white wine or chicken stock
  • 3 - 4 Tbsp sour cream
  1. In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon soy sauce and 1 teaspoon Montreal steak seasoning. Evenly distribute marinade over both steaks and tightly wrap with plastic wrap or place them in a zip-loc bag; marinate 30 minutes, or longer, in the refrigerator.
  2. Take the steaks out of the fridge and bring to room temperature, about another 30 minutes.
  3. Preheat oven to 500ºF and place a 12" cast iron skillet that has been slightly wiped with canola oil in the oven as it preheats.
  4. Unwrap the steaks. When the oven is finished preheating, take the skillet out and place on the stovetop over high heat for another few minutes. Be very careful because the pan is very, very hot. Use your oven mitt!
  5. Add the steaks to the hot skillet and cook for 30 seconds on one side. DO NOT MOVE THE STEAKS! This is essential to developing the seared crust.
  6. After 30 seconds, flip the steaks and cook for another 30 seconds on the second side.
  7. With an oven mitt on, put the pan with steaks into the 500ºF oven for 3 minutes. Flip the steak then back in the oven for another 3 minutes on the second side (4 minutes for medium well).
  8. Take the pan out of the oven and remove the steaks; tent with foil and let it rest while preparing the mushroom sauce.
  9. Return the pan to the stovetop on medium high heat; the pan should still be very hot. Add the shallot and mushrooms to the pan and sauté for one minute. Add the wine (or stock) and bring to a boil and scrape up any bits stuck to the bottom of skillet. Simmer for another minute.
  10. Remove pan from heat and add sour cream, any juices from the seared steaks, and season with salt and pepper, and cook for a minute. Serve immediately mushroom sauce with steak. Delish!
Adapted from Alton Brown's recipe for pan seared rib eye recipe on FoodNetwork.com.

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