Indulge in a culinary experience that will elevate your dinner game to steakhouse levels of sophistication! Our Butter Basted Ribeye Cap Steaks with a Smokehouse Blue Cheese Mushroom Sauce is not just a meal; it’s a celebration of rich flavors and mouthwatering aromas that will leave your guests begging for more. Imagine perfectly seared ribeye cap steaks, bathed in a luscious garlic-infused butter, paired with a creamy, smoky blue cheese mushroom sauce that complements every juicy bite. Whether you’re impressing a date or treating yourself to a gourmet night in, this recipe is your ticket to steak perfection. Ready to make your taste buds dance? Let’s dive in!
Ingredients
- 2 ribeye cap steaks
- 4 tablespoons butter
- 1 cup mushrooms, sliced
- 1/2 cup blue cheese, crumbled
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Remove ribeye cap steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly, indicating proper temperature for searing.
- Place steaks into hot skillet and sear for approximately 3-4 minutes on each side to develop a rich, golden-brown crust.
- Reduce heat to medium-low and add butter and minced garlic to the skillet, tilting pan to create a butter bath.
- Begin basting steaks by continuously spooning hot, garlic-infused butter over the meat for an additional 2-3 minutes, creating a tender and flavorful exterior.
- Remove steaks and let rest on a cutting board, tented with aluminum foil, to allow juices to redistribute.
- In the same skillet, sauté sliced mushrooms until golden and caramelized, about 4-5 minutes.
- Add crumbled blue cheese to mushrooms, stirring gently to create a creamy, smoky sauce.
- Slice steaks against the grain and arrange on plates, topping with blue cheese mushroom sauce.
- Garnish with fresh herbs like thyme or parsley and serve immediately.
Tips
- Room Temperature is Key: Always allow your ribeye cap steaks to sit at room temperature for about 30 minutes before cooking. This ensures even cooking and helps achieve that perfect sear.
- Don’t Skip the Drying Step: Patting your steaks dry with paper towels before seasoning is crucial. It helps create a beautiful crust when searing, enhancing both flavor and texture.
- Searing Temperature Matters: Make sure your cast-iron skillet is hot enough before adding the steaks. A properly heated skillet will give you that coveted golden-brown crust in just a few minutes.
- Basting for Flavor: As you baste the steaks with garlic-infused butter, make sure to tilt the skillet to pool the butter on one side. This not only flavors the meat but also helps keep it moist.
- Resting is Essential: After cooking, let your steaks rest for about 5-10 minutes under aluminum foil. This allows the juices to redistribute, resulting in a more tender and juicy steak.
- Mushroom Sauce Magic: When sautéing the mushrooms, don’t overcrowd the pan. Give them space to caramelize properly for that rich, deep flavor.
- Garnish with Freshness: A sprinkle of fresh herbs like thyme or parsley not only adds a pop of color but also enhances the dish’s flavor profile, making your presentation as delightful as the taste.
Nutrition Facts
Calories: 870kcal
Carbohydrates: 3g
Protein: 58g
Fat: 70g
Saturated Fat: 37g
Cholesterol: 200mg
