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Bone-In Ribeye with Mushroom Cream & Crispy Potatoes

A steakhouse-worthy dinner for two with juicy bone-in ribeye, velvety autumn mushroom cream sauce, and crisp roasted potatoes from your extra medley.

  • Total time: 55 min
  • Servings: 2 servings
  • Estimated total cost: $23
  • Calories per serving: 1300 cal
  • Oven
  • Stovetop

Ingredients

  • Choice Bone-in Ribeye Beef Steak
    1 large steak, about 1½ pounds and 1½ inches thick $12.99
  • Potato medley
    1 pound
  • Crimini mushrooms
    8 ounces $4.99
  • Shallot
    2 ounces, about 1 large $3.99
  • Garlic
    2 cloves $0.79
  • Fresh thyme
    2 teaspoons leaves $2.49
  • Heavy cream
    ½ cup
  • Unsalted butter
    2 tablespoons
  • Olive oil
    1 tablespoon
  • Canola oil
    1 tablespoon
  • Morton kosher salt flakes
    3⅝ teaspoons, divided
  • Freshly ground black pepper
    ¾ teaspoon, divided
  • Caymus Vineyards Cabernet Sauvignon California Red Wine
    1 bottle $60.99

Instructions

  1. Heat the oven to 425°F with a rack in the middle. Pat the 1½-pound bone-in ribeye dry and season all over with 2⅛ teaspoons Morton kosher salt flakes and ½ teaspoon black pepper. Leave it on a plate while you prepare the vegetables.

  2. Scrub 1 pound potato medley and cut into evenly sized 1-inch pieces. Toss on a large rimmed baking sheet with:

    • 1 tablespoon olive oil
    • 1 teaspoon Morton kosher salt flakes
    • 1 teaspoon fresh thyme leaves

    Spread out with cut sides against the pan. Roast for 30–35 minutes, turning after 20 minutes, until browned and tender.

  3. While the potatoes roast, wipe clean and thickly slice 8 ounces crimini mushrooms. Peel and finely chop 2 ounces shallot, and peel and mince 2 garlic cloves.

  4. Once the potatoes have roasted for about 15 minutes, heat a large ovenproof skillet over medium-high heat for 2 minutes. Add 1 tablespoon canola oil, then the seasoned steak. Sear for 3–4 minutes per side, using tongs to brown the fatty edge for another minute.

  5. Transfer the skillet to the oven and roast the steak for about 5–10 minutes, until its center reaches 130°F for medium-rare. Transfer to a cutting board and rest for 8–10 minutes while you make the sauce. Leave the potatoes roasting until crisp; if they finish first, remove their pan and leave uncovered.

  6. Carefully return the hot skillet to medium-high heat, keeping a towel over its handle as a reminder. Pour off excess steak fat, leaving about 1 tablespoon in the pan. Add 1 tablespoon unsalted butter and the sliced mushrooms. Cook for 4–5 minutes, stirring occasionally, until browned.

  7. Reduce the heat to medium. Add the prepared shallot and garlic, along with ½ teaspoon Morton kosher salt flakes and the remaining ¼ teaspoon black pepper. Cook for 2 minutes. Add ⅓ cup water and scrape up the browned bits, then stir in ½ cup heavy cream and the remaining 1 teaspoon thyme leaves. Simmer gently for 2–3 minutes, until lightly thickened.

  8. Take the sauce off the heat and stir in the remaining 1 tablespoon unsalted butter and any resting juices from the steak. Cut the rested meat away from the bone and slice across the grain. Divide the steak and crispy potatoes between two warm plates, spooning the mushroom cream sauce over and alongside the steak.

Want more detail? See the temperature guide.

Drink pairing: Cabernet Sauvignon complements the ribeye’s richness and the earthy mushroom cream sauce.

Wine picks:

  • Caymus Vineyards Cabernet Sauvignon California Red Wine $60.99 1 bottle
  • Columbia Winery Cabernet Sauvignon Washington Red Wine $13.99 1 bottle

Why it works: The ribeye’s char and rich fat, plus the savory mushroom cream, call for Cabernet’s firm tannins and dark-fruit depth. For this steakhouse-style meal, choose Caymus Vineyards Cabernet Sauvignon for a plush, generous match; Columbia Winery’s Washington Cabernet offers a more savory, structured alternative that complements the thyme and mushrooms.

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You asked

looks delicious but WAY too many calories... way to reduce this to something more reasonable?

Careme

Yes—keep the ribeye and mushroom sauce, but reduce the steak portion and lighten the sauce. That will make a bigger difference than changing the potatoes alone.

For two servings:

  • Use a 1-pound bone-in ribeye instead of 1½ pounds, aiming for about 4 ounces cooked meat per person. Save any excess.
  • Replace the ½ cup heavy cream with ¼ cup half-and-half plus ¼ cup low-sodium broth. Thicken with ½ teaspoon cornstarch mixed into the cold broth.
  • Reduce butter from 2 tablespoons to 1 teaspoon, stirred into the finished sauce.
  • Roast the potatoes with 2 teaspoons oil. Sear the steak with 1 teaspoon oil, then drain excess rendered fat before cooking the mushrooms.
  • Keep the full amount of mushrooms and potatoes—they provide volume without most of the original dish’s calories. Reduce the steak’s salt proportionally and season the sauce to taste.

These changes should bring dinner to roughly 650–800 calories per person, depending on the ribeye’s fat content and how much you eat, while preserving the steakhouse character.

Recipe score: 8/10

Admin

Planned by Careme.