A delightful dish featuring tender ribeye steak paired with a creamy mushroom sauce, perfect for a special dinner.
Heat a large skillet over medium-high heat and add half of the olive oil.
Ensure the skillet is hot before adding the steak to achieve a good sear.
Season the ribeye steaks generously with salt and pepper on both sides.
Let the steaks sit at room temperature for 10 minutes after seasoning for even cooking.
Place the steaks in the hot skillet and sear for 3-4 minutes on each side for medium-rare.
Avoid moving the steaks too much to allow a crust to form.
Remove the steaks from the skillet and cover loosely with foil to rest.
Resting the steaks helps retain their juices and enhances flavor.
In the same skillet, add the remaining olive oil and sauté the mushrooms until golden and tender.
Stir occasionally to ensure even cooking and prevent burning.
Add the minced garlic and thyme to the mushrooms and cook for an additional 2 minutes.
Adding garlic and thyme enhances the aroma and depth of the sauce.
Pour in the brandy and cook until it reduces by half.
Carefully tilt the pan slightly to ignite the brandy for added flavor, if desired.
Stir in the heavy cream and simmer until the sauce thickens slightly.
Adjust the consistency of the sauce by adding a splash of water or broth if needed.
Return the mushrooms to the skillet and simmer for another 2 minutes.
Taste the sauce and adjust seasoning with salt and pepper as needed.
Serve the steaks topped with the creamy mushroom sauce.
Garnish with a sprig of thyme or freshly chopped parsley for a touch of color.
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