Steak with Creamy Mushroom Sauce & Grilled Asparagus
Ingredients
For the Steak:
2 ribeye steaks (or your preferred cut)
1 tbsp olive oil
Salt and pepper, to taste
1 tbsp butter (optional, for extra richness)
For the Mushroom Sauce:
1 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
8 oz cremini or button mushrooms, sliced
1/2 cup heavy cream
1/4 cup beef broth
1 tsp fresh thyme (or 1/2 tsp dried thyme)
Salt and pepper, to taste
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Sear the Steak:
Heat a skillet over medium-high heat and add the olive oil. Season the steaks generously with salt and pepper. Once the skillet is hot, sear the steaks for about 4-5 minutes per side for medium-rare (adjust as needed for preferred doneness). In the last minute of cooking, add butter for extra flavor. Remove from the heat and let the steaks rest.
Prepare the Mushroom Sauce:
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic and mushrooms, cooking for 5-7 minutes until the mushrooms release their liquid and become golden brown. Pour in the heavy cream and beef broth, then mix in the thyme. Simmer for 5 minutes until the sauce thickens. Season with salt and pepper to taste.
Grill the Asparagus:
Preheat a grill or grill pan. Toss the asparagus with olive oil, salt, and pepper. Grill for 4-5 minutes, turning occasionally, until tender and slightly charred.
Plate & Serve:
Place the steak on a plate and generously top it with the creamy mushroom sauce. Serve alongside the grilled asparagus and enjoy!