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Ribeye Steak with Creamy Mushroom Peppercorn Sauce

A perfectly seared ribeye steak elevated by a rich creamy mushroom peppercorn sauce, perfect for a special dinner or a cozy evening at home.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Steak Ingredients
  • 2 pieces ribeye steaks, about 1 inch thick Choose high-quality steaks for the best flavor.
  • 1/4 teaspoon salt, divided Use half for seasoning the steaks.
  • 1/4 teaspoon ground black pepper, divided Use half for seasoning the steaks.
  • 1 tablespoon olive oil For searing the steaks.
Sauce Ingredients
  • 1 cup sliced mushrooms Any variety works, but cremini or button mushrooms are great.
  • 1/2 cup finely diced onion (about 1 small onion) Adds sweetness to the sauce.
  • 2 tablespoons vegetable or beef broth For added flavor; beef broth gives a richer taste.
  • 2/3 cup unsweetened almond milk Keeps the sauce dairy-free.
  • 2 tablespoons almond butter For creaminess in the sauce.
  • 1 teaspoon green peppercorns Adds a unique flavor.
  • 1/8 teaspoon ground black pepper, or to taste Adjust according to preference.

Method
 

Preparation
  1. Preheat your skillet: Start by heating a cast iron or heavy skillet over high heat until it begins to smoke.
  2. Season the steaks: Sprinkle half of the salt and black pepper on both sides of your ribeye steaks.
Cooking
  1. Sear the steaks: Gently place the steaks in the skillet and sear for about 2 minutes on each side for a medium-rare finish.
  2. Rest the steaks: Transfer the seared steaks to a cutting board or plate and let them rest.
  3. Sauté the vegetables: In the same skillet, reduce heat to low and add sliced mushrooms and diced onion; cook for 4 to 5 minutes.
  4. Create the sauce: Pour in the broth, scrape browned bits, then stir in the almond milk and almond butter, whisking until smooth.
  5. Add flavor: Stir in green peppercorns and remaining black pepper, allowing the sauce to simmer gently for another minute.
  6. Serve: Place rested steaks on plates and spoon warm mushroom peppercorn sauce over them.

Notes

Pairs well with roasted garlic mashed potatoes or fresh arugula salad. Leftovers can be stored in the refrigerator for up to three days.