Ribeye Recipe
14oz Supreme Angus Beef Ribeye, served with a creamy mushroom sauce over angel hair pasta.
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Ingredients
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Main Ingredients
Creamy Mushroom Sauce
Method
Preparing the Ribeye
- 1
Season the Steak
Generously season the 14oz Angus Beef Ribeye with salt and black pepper on both sides.
- 2
Cook the Ribeye
In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the ribeye and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from skillet and let it rest for 5-10 minutes.
Cooking the Pasta
- 3
Boil the Pasta
In a large pot, bring salted water to a boil. Add 8 oz of angel hair pasta and cook according to package instructions, usually about 4-6 minutes until al dente. Drain and set aside.
Making the Creamy Mushroom Sauce
- 4
Sauté the Vegetables
In the same skillet used for the ribeye, add 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the finely chopped shallot and minced garlic, cooking until fragrant, about 1-2 minutes.
- 5
- 6
Make the Sauce
Pour in 1 cup of heavy cream and stir well. Allow the mixture to simmer for 3-4 minutes until it thickens slightly, then season with salt and black pepper to taste.
- 7
Finish with Parsley
Stir in the chopped fresh parsley before removing the sauce from heat.
Assembly
- 8
Plate the Dish
On a plate, place a serving of the cooked angel hair pasta, top it with the creamy mushroom sauce, and finally, slice the ribeye and arrange it on top. Garnish with additional parsley if desired.