Epic Rib-Eye Steak Recipe

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This Epic Rib-Eye Steak is a juicy and perfectly seared recipe, which is made with rib-eye steak and mixed mushrooms. It’s the perfect restaurant-quality dish, ready in about 30 minutes.

Epic Rib-Eye Steak Ingredients

600g piece of rib-eye steak (ideally 5cm thick), fat removed
4 sprigs of fresh rosemary
4 cloves of garlic
350g mixed mushrooms
1 x 660g jar of white beans
1 tablespoon red wine vinegar
Olive oil
Sea salt and freshly ground black pepper
Extra virgin olive oil, for serving (optional)

How To Make Epic Rib-Eye Steak

Sear the Steak: Heat a large non-stick frying pan over a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper. Place the steak in the hot pan and sear on all sides for a total of 10 minutes for medium-rare, turning it regularly with tongs.
Prepare Aromatics: While the steak cooks, strip the rosemary leaves from the sprigs. Peel and finely slice the garlic. Tear up any larger mushrooms into bite-sized pieces.
Rest the Steak and Cook Aromatics: When the steak is cooked to your liking, remove it to a plate and cover it loosely with foil to rest. Reduce the heat under the pan to medium. Add the rosemary leaves and crisp them up for 30 seconds.
Sauté the Mushrooms: Add the sliced garlic and the mushrooms to the pan. Cook for 8 minutes, tossing regularly, until the mushrooms are golden brown.
Finish the Beans and Serve: Pour the white beans and all their juice into the pan. Add the red wine vinegar and let it simmer for 5 minutes to create a sauce. Season to perfection with salt and pepper.
Assemble the Dish: Slice the rested steak. Place the steak slices on top of the mushroom and bean mixture in the pan and pour over any resting juices. Serve at the table directly from the pan, finishing with a drizzle of extra virgin olive oil, if you like.

Recipe Tips

How to cook the perfect medium-rare steak? The key is a hot pan and constant movement. Searing it on all sides for a total of 10 minutes while turning it regularly ensures a beautiful crust on the outside while the inside remains juicy and pink. For a 5cm thick steak, this timing is ideal for medium-rare.
Why is resting the steak so important? This is the most crucial step for a juicy steak and it is not optional! Resting the cooked steak allows the juices to relax and redistribute throughout the meat. If you slice it too soon, all the delicious juices will run out onto the cutting board, leaving you with a dry steak.
Can I use a different cut of steak? Yes. While rib-eye is fantastic for its marbling and flavor, a thick-cut sirloin or rump steak would also be delicious. Just be sure to adjust the cooking time based on the thickness of your steak.
What if I don’t have fresh rosemary? Fresh rosemary provides the best, most aromatic flavor. If you only have dried, you can use about 1 teaspoon of dried rosemary, but add it to the pan with the mushrooms and garlic so it doesn’t burn.

What To Serve With Epic Rib-Eye Steak

This is a hearty, all-in-one skillet meal that is wonderfully complete on its own. The beans and mushrooms act as a perfect side dish. To round it out, it would be fantastic with:

A simple, peppery arugula salad with a lemon vinaigrette
Crusty bread for sopping up all the delicious pan juices
A side of steamed green beans or asparagus

How To Store Leftover Steak

Refrigerate: For the best results, store the steak and the bean and mushroom mixture in separate airtight containers in the refrigerator for up to 3 days.
Reheat: Gently reheat the bean mixture in a saucepan on the stove. To reheat the steak, add the slices to the pan for just the last minute to warm them through without overcooking them.

Epic Rib-Eye Steak Nutrition Facts

Serving: 1 serving (half of recipe)
Calories: 780 kcal
Carbohydrates: 35g
Protein: 65g
Fat: 42g
Saturated Fat: 15g
Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is a rib-eye steak?

A rib-eye steak is cut from the rib section of the cow. It is a very popular and prized cut because it has a generous amount of marbling (intramuscular fat), which makes it incredibly tender, juicy, and flavorful when cooked.

Why use a non-stick pan for steak?

While many chefs prefer cast-iron for a deep crust, a good quality, heavy-bottomed non-stick pan is excellent for a home cook. It allows you to get a great sear with less oil and makes the clean-up of the mushroom and bean sauce much easier.

Can I make the bean and mushroom mixture ahead of time?

Yes, absolutely. You can prepare the mushroom and bean mixture completely, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. Simply reheat it gently in a pan while you cook your steak fresh.

Try More Recipes:

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

780

kcal

A simple yet impressive one-pan meal featuring a perfectly seared rib-eye steak served with a rustic and savory mix of mushrooms and white beans.

Ingredients

600g piece of rib-eye steak (5cm thick)
4 sprigs of fresh rosemary
4 cloves of garlic, sliced
350g mixed mushrooms
1 x 660g jar of white beans
1 tbsp red wine vinegar
Olive oil, salt, and pepper

Directions

Heat a large non-stick frying pan over a medium-high heat.
Season the steak with salt and pepper and sear on all sides for a total of 10 minutes, turning regularly, for medium-rare. Remove to a plate and cover with foil to rest.
Reduce the heat to medium. Crisp the rosemary leaves for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes until golden.
Pour in the beans with their juice, add the red wine vinegar, and simmer for 5 minutes.
Season the bean mixture to taste.
Slice the rested steak and place it on top of the beans, pouring over any resting juices. Serve immediately.

Notes

The most important tip for a juicy steak is to let it rest for at least 5 minutes after cooking before you slice it.
For the best crust on your steak, ensure your pan is very hot before you add the meat and that the steak has been patted dry.
Don’t overcrowd the pan when cooking the mushrooms; you want them to sauté and turn golden, not steam.
Using canned white beans makes this a surprisingly quick and easy one-pan meal, perfect for a weeknight.