Grilled Ribeye Steak with Herb Butter and Creamy Mushrooms
Servings: 2
Ingredients
Herb Butter
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup mixture of chopped chives thyme, oregano, parsley and marjoram
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
Creamy Mushrooms
- 3 tablespoons unsalted butter
- 8 ounces sliced crimini mushrooms
- 2 tablespoons all-purpose flour
- 1/4 cup beef broth
- 1 1/4 cups heavy cream
- 1 tablespoon chopped parsley
- 1 tablespoon chopped thyme
- salt and black pepper
Grilled Ribeye Steak
- 2 tablespoons olive oil
- 2 10-12 ounces boneless ribeye steaks
- sea salt and black pepper
Instructions
Herb Butter
- In a small bowl, mix together all of the ingredients for the herb butter. Transfer to a large piece of plastic wrap and wrap the butter tightly, forming it into a log shape. Wrap with foil and place in the fridge to chill.
Creamy Mushrooms
- Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms and cook for 8-10 minutes or until tender. Stir in the flour and cook for an additional 2 minutes until golden. Whisk in the beef broth and heavy cream. Continue to whisk until the sauce begins to thicken and there are no flour clumps remaining. Stir in the parsley, thyme, and salt and black pepper to taste. Bring to a simmer and cook for an additional 5 minutes (more time as needed) until extremely thick. Reduce the heat to low, cover and keep the mushrooms warm while you prepare your steak.
Grilled Ribeye Steak
- Preheat a grill or grill pan over medium-high heat. Brush with olive oil.
- Season the ribeye steaks generously with sea salt and black pepper, and then grill on both sides to your liking. I grilled the steaks for about 3 minutes on each side for medium-rare. Use a meat thermometer if you are unsure. Remove from heat and let rest for at least 5 minutes.
- Serve the grilled ribeye steaks with herb butter and creamy mushrooms. Enjoy!