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Creole Ribeye with Mushroom Cream Sauce

Prep Time

120 minutes

Cook Time

20 minutes

Servings

1-2 people

This simple ribeye steak is more creamy and savory than any you’ve had before. Firehouse Grub fired up the grill and created this Creole Ribeye with Mushroom Cream Sauce you will love, with an intense flavor and less salt.

Creole Ribeye with Mushroom Cream Sauce

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Kitchen Tip : Creole Ribeye with Mushroom Cream Sauce

Ingredients

  • Ribeye Steak

  • Tony’s More Spice Seasoning

  • 1 Pint Heavy Cream

  • 1 Small Shallot

  • 8 Ounces Baby Bella Mushrooms, Sliced

  • 1 Tablespoon Garlic, Minced

  • 1 Tablespoon Coarse Ground Dijon Mustard

  • 2 Tablespoons Butter

  • Olive Oil
  • Clear

Directions

Making the Steak:

  1. Pat steaks dry and coat in olive oil.
  2. Season both sides liberally with Tony’s More Spice seasoning and place in refrigerator for about an hour. (Optional: put back in fridge for at least 4 hours to dry brine.)
  3. Remove steaks from fridge 1 hour before cooking.
  4. Preheat grill to 250°F.
  5. Once grill is up to temperature, place steaks on.
  6. When steaks reach 90°F internally, flip them over.
  7. Remove steaks one internal temperature is 115°-120°F.
  8. Increase heat to at least 500°F.
  9. Sear steaks for 30-60 seconds per side.
  10. Remove from heat and rest.

Making the Mushroom Cream Sauce:

  1. Rinse and dry mushrooms, and finely dice shallots.
  2. Heat skillet to medium-high heat.
  3. Add butter to skillet.
  4. Add mushrooms and shallots to skillet and sauté.
  5. Once mushrooms and shallots are cooked, add in minced garlic and sauté just until fragrant, approximately 1 minute.
  6. Add heavy cream, Dijon mustard, and 1 teaspoon of Tony’s More Spice seasoning.
  7. Simmer and stir frequently until sauce has slightly thickened, 5-6 minutes.
  8. Remove from heat and drizzle over sliced steak.
  9. Enjoy!

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