Cast Iron Ribeye with Garlic Mushrooms ##garlic#iron#ribeye

Cast Iron Ribeye with Garlic Mushrooms ##garlic#iron#ribeye

Cast Iron Ribeye with Garlic Mushrooms 

Growing up, I was never quite a bit of a steak young lady. In my psyche, steak was chewy, extreme, and dry. For what reason would anybody pick that over, state, a bushel of singed chicken tenders and French fries? Allows simply state I wouldn't have called my youth sense of taste "progressed." 

It wasn't until I was recently hitched and on one of my first excursions with the Mr. that I started to acknowledge steak. I don't have the foggiest idea on the off chance that it was the rich air or the salty ocean air, yet spontaneously I requested the filet mignon. Furthermore, everything changed. This steak was delicious thus delicate it nearly dissolved in my mouth. 

From that point on, I was a steak young lady, or, rather, I was a filet mignon young lady. I concluded that was the steak I preferred and I was faithful to it like a child is faithful to their most loved frozen yogurt season. I in the long run started stretching out, attempting new cuts of steak and notwithstanding making them at home. I found more slender cuts make breathtaking sandwiches and tacos, similar to these Grilled Flank Steak Sandwiches with Caramelized Onions or these Flank Steak Tacos. When we bought a side of meat a couple of years back, I attempted all the diverse cuts– sirloins and T-bones, my dearest filet and skirt steaks.

Cast Iron Ribeye with Garlic Mushrooms ##garlic#iron#ribeye

  • 2 boneless ribeye steaks, 1-1.5 inches thick
  • Vegetable oil
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons butter, divided
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • Fresh parsley (optional)

  1. Preheat the oven to 425 degrees.
  2. Remove the steak from the packaging and allow it to rest at room temperature while the oven preheats. Brush both sides of the steak with vegetable oil and sprinkle generously with salt and pepper.
  3. Place a cast iron skillet over medium high heat and coat with about a Tablespoon of vegetable oil. Heat the pan until the oil is shimmering and droplets of water sizzle in the pan. Add the steaks to the pan and allow them to cook until seared on one side, about 3-4 minutes. Flip the steaks over and then place in the oven to continue cooking until the internal temperature reaches 145 degrees for medium, or about another 4-6 minutes. Remove the steaks from the oven, transfer to a plate (preferably a warm plate!) and place a Tablespoon of butter on each steak. Tent with foil and allow to rest for at least 10 minutes.
  4. Meanwhile, make the mushrooms. Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and allow them to cook undisturbed until well browned on one side. Flip them over and continue to saute until the mushrooms are soft and browned. Stir in the garlic and cook for another minute, or until fragrant. Serve the steaks with the mushrooms on top.

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