Go Back
+ servings
Skillet Ribeye Steak
Print Recipe
5 from 3 votes

Skillet Rib-Eye Steak

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 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

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

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