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Oven Ribeye Steaks with Cream Sauce

Tender oven-finished ribeye steaks served with roasted mushrooms and a creamy mozzarella pan sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 ribeye steaks
  • 1 1/2 tablespoons salt divided
  • 3 teaspoons black pepper divided
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Whole mushrooms as desired
  • Olive oil for mushrooms
  • 1 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/3 cup shredded mozzarella cheese
  • 1 tablespoon butter

Method
 

  1. Salt the steaks and refrigerate uncovered for about 2 hours. Remove, pat dry, and let stand at room temperature for 20 minutes.
  2. Toss mushrooms with olive oil; roast or toast until tender, seasoning with salt and pepper halfway through.
  3. Preheat the oven to 375°F. Mix garlic powder, paprika, black pepper, and salt. Season steaks lightly on both sides.
  4. Heat a cast-iron skillet over medium-high heat. Sear steaks about 2 minutes per side, then transfer skillet to oven for 2 minutes. Turn off oven and let steaks finish for 6 to 8 minutes, to desired doneness.
  5. Rest steaks. Place skillet over medium heat; add cream, salt, pepper, lemon juice, and mozzarella. Stir until combined, then stir in butter off heat.
  6. Serve steaks with mushrooms and cream sauce.