Ribeye Appetizer Recipe
9 oz rib eye + sautéed mushrooms + horseradish aioli
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Ingredients
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Ribeye
Sautéed mushrooms
Horseradish aioli
To finish / garnish
Method
Ribeye
Bring to room temperature & season
Remove the 9 oz ribeye from the refrigerator and let sit at room temperature for 20–30 minutes. Pat dry with paper towels. Evenly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Preheat pan
Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon vegetable oil and heat until shimmering.
Sear steak
Place the ribeye in the hot pan and sear undisturbed for 2–3 minutes, until a dark brown crust forms. Flip and sear the other side 2 minutes.
Baste to finish
Reduce heat to medium-high. Add 1 tablespoon unsalted butter, 1 tablespoon fresh thyme sprigs and 1 crushed garlic clove to the pan. Tilt the pan slightly and spoon the melted butter and herbs over the steak repeatedly for 1–2 minutes to finish cooking. For medium-rare aim for an internal temperature of 125–130°F (about 3–5 minutes total cook time depending on thickness). Adjust time for desired doneness.
Rest
Transfer the ribeye to a cutting board and rest 5–7 minutes tented loosely with foil before slicing into 1/4-inch slices for serving.
Sautéed mushrooms
Prep & heat pan
While steak rests (or just before cooking steak), heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil and 1 teaspoon unsalted butter until butter melts and foams.
Cook aromatics
Add 1 tablespoon minced shallot to the pan and sauté 30–45 seconds until fragrant but not browned.
Sauté mushrooms
Add 6 oz sliced mixed mushrooms in a single layer if possible. Let them sear without moving for 1–2 minutes to develop color, then stir occasionally for 3–4 minutes until they release their juices and become golden.
Deglaze & finish
Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon chopped fresh thyme. Pour in 2 tablespoons dry white wine or beef stock (optional) to deglaze the pan, scraping up browned bits. Cook until liquid mostly evaporates, about 1 minute. Taste and adjust seasoning. Keep warm until ready to plate.
Horseradish aioli
Combine ingredients
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp prepared horseradish, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard and 1/2 tsp minced garlic until smooth.
Season & adjust
Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If the aioli is too thick, whisk in up to 1 tsp water to reach desired consistency. Taste and adjust horseradish for more heat or lemon for brightness.
Assembly & garnish