Ribeye Steak with Mushroom Sauce

Instructions

1. 1

   Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

2. 2

   Season both sides of the steak generously with salt and freshly ground black pepper.

3. 3

   Heat the olive oil in a skillet over medium-high heat until hot.

4. 4

   Place the steak in the skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

5. 5

   Once the steak is cooked to your liking, remove it from the skillet and let it rest on a cutting board or plate, covered loosely with foil.

6. 6

   In the same skillet, add the sliced mushrooms and cook until they are golden brown and have released their moisture.

7. 7

   Add the minced garlic to the mushrooms and cook for an additional 1-2 minutes, until fragrant.

8. 8

   Pour in the beef broth and Worcestershire sauce, and stir to combine, scraping up any browned bits from the bottom of the skillet.

9. 9

   Bring the sauce to a simmer and let it reduce slightly, about 3-4 minutes.

10. 10

    Stir in the unsalted butter until melted and the sauce is glossy.

11. 11

    Taste the sauce and adjust seasoning with salt and pepper if necessary.

12. 12

    Slice the rested steak against the grain into strips.

13. 13

    Serve the steak with the mushroom sauce spooned over the top.