Skillet Rib-Eye Steak
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
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
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
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.
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.
Calories: 944kcal | Carbohydrates: 9g | Protein: 49g | Fat: 77g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 255mg | Potassium: 812mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1146IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 4mg