Pat two ribeye steaks, thick cut, dry with a paper towel. Salt and pepper both sides. Warm a cast iron skillet over medium-high heat. You can use any skillet. However, a cast iron will retain heat much better making a perfectly seared steak. Since I keep my cast iron skillet seasoned I can cut back on the olive oil.
When skillet is warm add steaks turning occasionally, 8 to 10 minutes browning all sides. Take off heat and let sit at least five minutes to absorb juices.
Cook sliced mini portabella mushrooms in 2 tablespoons of butter until tender. Transfer to a plate.
In the same pan melt a stick of butter. Add 2-3 cloves of minced garlic. Stir in some parmesan cheese that has been finely shredded. Continually whisk cheese sauce. Parmesan cheese can be a bit cantankerous and melts “choppy”. Just keep whisking, it will break down and become smooth.
Stir in fresh parsley and basil simmer for 5 minutes. Mix in hot water until smooth. Add cooked baby shrimp and the mushrooms. Heat through.
Cut a slit in each steak at a slight angle creating a flap in the steak fill with sauce. Close the flap and spoon more sauce over the steak.
Put the skillet and steaks in a preheated 450° oven for 2 minutes to sear the two flavors together.
Serve with your favorite side(s) and a nice cabinet sauvignon.
Enjoy! – Ella
Ribeye in Creamy Shrimp Sauce
• 2 Ribeye Steaks, thick cut
• 2 teaspoons olive oil
• 2 tablespoons butter
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup butter
• 2 cloves garlic, minced
• 1/2 cup parmesan, finely shredded
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon dried basil
• 2/3 cup boiling water
• 1/2 pound cooked shrimp
• Kosher salt and ground black pepper
- Preheat oven to 450°.
- Pat steaks dry with a paper towel; season with salt and pepper on both sides.
- In a 10” to 12” cast iron skillet, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned on all sides and cooked to your desired degree of doneness.
- Take skillet off the heat and let rest in its own juices for at least 5 minutes.
- Meanwhile, in a clean skillet heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
- In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
- Cut a slit down one side of each steak to create a pocket.
- Add the shrimp and mushroom sauce in the pocket and over the steaks.
- Put the skillet straight into the oven for 2 minutes to sear the two flavors together.
- Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes.