Pan-Seared Ribeye Steak with Garlic Butter Mushrooms & Fresh Side Salad

This is the kind of dinner that makes any night feel special: thick, marbled ribeye steaks seared to a perfect crust, topped with earthy mushrooms sautéed in garlic butter until golden and glossy, and paired with a bright, crunchy cucumber-tomato salad to balance the richness. The mushrooms soak up all the pan juices for maximum flavor—restaurant vibes without leaving your kitchen.

Servings: 2
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: About 30 minutes
Approximate Nutrition per Serving: ~680–780 kcal, ~45–50g protein (steak + mushrooms only; salad adds minimal calories)

Ingredients

For the ribeye steaks:

• 2 ribeye steaks (1–1½ inches thick, about 10–14 oz each; bone-in or boneless)
• Kosher salt and freshly ground black pepper (generous amounts)
• 1 tablespoon neutral oil (avocado, canola, or grapeseed for high-heat searing)
• 2 tablespoons unsalted butter (for basting)

For the garlic butter mushrooms:

• 8–10 oz (225–280 g) cremini or button mushrooms, cleaned and sliced ¼-inch thick
• 2 tablespoons unsalted butter
• 2–3 cloves garlic, minced or thinly sliced
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
• Salt and black pepper (to taste)
• Optional: Splash of dry red wine, beef broth, or balsamic vinegar (1–2 tbsp) to deglaze

For the fresh side salad (cucumber-tomato style):

• 1 large cucumber, thinly sliced
• 1 cup cherry or grape tomatoes, halved
• ¼ small red onion, very thinly sliced (soaked in cold water 10 min if desired)
• 2–3 cups mixed greens or romaine lettuce
• 1–2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice or red wine vinegar
• Salt, black pepper, and a pinch of dried oregano or sumac
• Optional: Crumbled feta or olives for extra Mediterranean flair

For serving:

• Lemon wedges
• Extra fresh parsley

Step-by-Step Instructions

1. Prep the steaks
   Pat steaks very dry with paper towels (key for a great crust). Season both sides generously with salt and black pepper. Let sit at room temperature 15–30 minutes while you prep the mushrooms and salad.
2. Make the fresh salad
   In a medium bowl, combine sliced cucumber, halved tomatoes, red onion, and greens. Drizzle with olive oil and lemon juice/vinegar, season with salt, pepper, and oregano. Toss gently just before serving to keep it crisp. Set aside.
3. Sear the ribeye
   Heat a large cast-iron or heavy skillet over high heat until smoking hot (about 4–5 minutes). Add neutral oil and swirl to coat.
   Place steaks in the pan (don’t overcrowd). Sear 3–4 minutes undisturbed until a deep golden crust forms. Flip, add 1 tablespoon butter to the pan, and sear another 3–4 minutes. Tilt pan and spoon melted butter over steaks repeatedly (basting) for the last 1–2 minutes.
   Cook to your preferred doneness: Rare 125°F, Medium-Rare 130–135°F, Medium 140°F (use a meat thermometer). Remove to a plate, tent loosely with foil, and rest 5–10 minutes.
4. Sauté the mushrooms
   Reduce heat to medium. In the same skillet (keep those flavorful browned bits!), add 2 tablespoons butter. Once melted, add sliced mushrooms in a single layer. Cook 4–6 minutes, stirring occasionally, until golden and tender.
   Add minced garlic and thyme; sauté 1 minute until fragrant. Season with salt and pepper.
   Optional: Add a splash of wine/broth/balsamic to deglaze, scraping up bits—let reduce 1 minute. Stir in parsley.
5. Slice, top & serve
   Slice rested steaks against the grain into thick strips (or serve whole).
   Spoon hot garlic butter mushrooms generously over each steak, letting the juices drip down.
   Plate with a big scoop of fresh cucumber-tomato salad on the side. Garnish with extra parsley and lemon wedges.

Pro Tips for Steakhouse Perfection

• Resting is crucial — 5–10 minutes lets juices redistribute for maximum tenderness.
• Mushroom moisture — Don’t overcrowd—cook in batches if needed so they brown instead of steam.
• Butter basting — Spooning butter over the steak during the last minutes adds incredible flavor.
• Make-ahead — Prep salad and mushroom topping earlier; reheat mushrooms gently and sear steak fresh.

Delicious Variations

• Extra richness — Stir 2–3 tbsp heavy cream into the mushrooms for a creamy sauce.
• Spicy twist — Add red pepper flakes or a dash of hot sauce to the mushrooms.
• Herb boost — Use rosemary or fresh thyme in the steak seasoning.
• Lighter side — Serve with roasted veggies or quinoa instead of salad.

This sizzling mushroom-topped ribeye steak with fresh salad is juicy, garlicky, buttery, and perfectly balanced—the kind of dinner that looks and tastes like a steakhouse special. It’s impressive yet easy! Try it soon and let me know your preferred doneness in the comments. 🥩🍄🥗