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Pan-Seared Ribeye with Potatoes and Mushrooms

Yankel Polak

Yankel Polak

May 22, 2021
pan-seared ribeye steak
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30 min

Total

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4

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 ButcherBox Ribeye Steaks

  • 2 teaspoons kosher salt

  • 1 teaspoon ground black pepper

  • baby potatoes

    cut in half

  • mushrooms

  • 2 cloves garlic

  • 1 tablespoon olive oil

  • ½ teaspoon horseradish, fresh

    grated

  • 3 sprigs thyme

  • 3 sprigs parsley

Step By Step

Instructions

1
Let steaks come to room temperature before cooking.
2
Preheat oven to 375°F.
3
Salt and pepper steaks on both sides.
4
Heat oil in sauté pan. Once oil is hot, place steaks in the pan to sear, turning after 2 minutes.
5
Add garlic and herbs to pan begin to baste the steak by spooning the liquid in the pan with the herbs and garlic over the steaks. If there is not enough oil, add more or add butter depending on preference.
6
When steak is seared, remove and set aside. Sauté potatoes and mushrooms in pan and let brown. Place steaks back in pan on top of the vegetables.
7
Move steaks to the oven for 15-20 minutes depending on the thickness of your steak until medium rare (125°F).
8
When steak is done, let it rest for 20 min before cutting
9
Finish potatoes with fresh ground horseradish on top.
10
Plate, serve, and enjoy!

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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