Name: Skillet Rib-Eye Steak
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 pounds ribeye steak (boneless); 2 tablespoons olive oil; 2 tablespoons butter (unsalted); salt and pepper; 3 tablespoons olive oil; 1 bunch dandelion greens (stems trimmed); 2 cloves garlic (minced); ¼ teaspoon red chili flakes; salt and pepper; 4 ounces mushroom mix (shitake, cremini, oyster); 2 cloves garlic (minced); ½ cup Marsala Wine; 1 cup heavy cream; ½ cup beef broth; salt and pepper

This is my favorite way to prepare ribeye steak. Everything is made in the cast iron skillet – how awesome is that?

I like my steak medium (165 degrees). This usually takes about 6 minutes in the oven, after a quick sear on the stovetop.

Remove the steaks from the skillet to rest. Then use the drippings in the pan to make a delicious mushroom Marsala cream sauce.

I’ve included my recipe for dandelion greens which is optional but highly recommended.

Enjoy!

If you enjoy this recipe and want more like it, check out my cookbook Beach House Dinners. 🙂

Print Recipe

5 from 3 votes

Skillet Rib-Eye Steak

Prep Time1

Cook Time30

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: boneless ribeye recipe, how to cook ribeye, marsala sauce, mushroom cream sauce, sauteed dandelions, skillet ribeye

Servings: 4 servings

Calories: 944kcal

Ingredients

Steak

2 pounds ribeye steak boneless
2 tablespoons olive oil
2 tablespoons butter unsalted
salt and pepper

Sautéed Dandelions

3 tablespoons olive oil
1 bunch dandelion greens stems trimmed
2 cloves garlic minced
¼ teaspoon red chili flakes
salt and pepper

Marsala Mushroom Sauce

4 ounces mushroom mix shitake, cremini, oyster
2 cloves garlic minced
½ cup Marsala Wine
1 cup heavy cream
½ cup beef broth
salt and pepper

Directions

In the morning, season steaks liberally with salt and pepper. Place on a cooling rack in the refrigerator to airbrine.

In the evening:

Preheat oven to 400°F and remove steaks from refrigerator.
Warm 3 tablespoons olive oil in a large sauté pan over medium heat. Cut the dandelion greens into 3-inch pieces. Add them to the pan along with the garlic. Sauté until the greens are tender, about 8 minutes. Add the chili flakes, and season with salt and pepper. Keep warm.

Cook steaks:

Warm a cast-iron pan over high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Sear the steaks 3 minutes on each side. Transfer pan to the oven and cook until beef has reached 145°F for medium, about 6 minutes. Transfer beef to a cutting board. Let steaks rest while you make the sauce.

Make sauce:

Add the mushrooms to the drippings in the cast-iron pan over medium heat. Cook for 3 to 4 minutes, stirring occasionally. Add the garlic and cook 1 minute. Add the Marsala and bring to a boil for 1 minute to burn off the alcohol. Stir in the heavy cream and beef broth. Bring to a boil and cook until thickened, about 10 minutes. Season with salt and pepper.
Use a sharp knife to slice the ribeye steaks. Serve with the Marsala sauce and sautéed greens.

Nutrition

Tags: Booze Infused, Recipes From Beach House Dinners Cookbook