Belcrest Farms X SporeAttic
Reverse-Seared Ribeye Steaks with Mushroom Gravy
Farmers Markets are an important way for producers to connect with the community they live in. We partnered with our local mushroom farm SporeAttic to create this recipe and it does not disappoint.
Belcrest Bone-In Ribeye Steaks
Kosher Salt & Black Pepper
1 Tbsp Avocado Oil
SporeAttic Mushroom Gravy:
3-4 C Chopped Oyster Mushrooms (or other variety)
4 Garlic Cloves, Minced
2 Tbsp Olive Oil
2 Tbsp Butter
1-2 C Beef Broth
1 Tbsp SporeAttic Oyster Mushroom Powder *Optional
1-2 Tbsp All Purpose Flour
1 Tsp Fresh or Dried Thyme
Kosher Salt & Black Pepper To Taste
Heat oven to 275 F. Remove fully thawed steaks from their packaging and blot excess moisture with paper towels. Season steaks generously with salt and pepper, coating all sides well. Place the steaks on a wire rack on top of a baking sheet. Place in the oven and allow to cook for 30-40 minutes, or until internal temp reaches 120 F.
** Cooking times may vary. Check internal temperature around 20 minutes in to cooking, and every 10 minutes or less thereafter. A digital meat thermometer is your best bet!! *
While steaks are cooking, warm a large pan over medium heat. Add in the olive oil, then your garlic and sauté for 1-2 minutes. Add in your mushrooms, season with salt and pepper, and sauté until they are golden brown and have reduced to half their size. Add in the butter, and allow it to fully melt. Add in the thyme, then sprinkle in the mushroom powder and flour, and stir until a thick paste is achieved.
** If you do not have mushroom powder, substitute with extra flour. **
Slowly pour in the beef broth a little bit at a time, and stir until the mixture reaches a gravy-like consistency. For a thinner sauce, add more broth and adjust seasonings to taste. Reduce to a simmer and cover with a lid, until you are ready to serve.
*Stir well before serving & finish with more fresh thyme or parsley.
Once the steaks have reached an internal temp of 120 F, remove them from the oven and place the sheet on a heat-safe surface. Heat a large skillet over medium-high heat, coating the pan with avocado oil. Once the pan is screaming hot, sear your steaks carefully on each side, until a deep golden-brown color is achieved and steaks are cooked to preferred wellness.
Medium - Rare 125-130 F *Our personal favorite*
Medium 140 F
Medium - Well 150 F
Remove steaks from the pan, and allow them to rest on a cutting board for 5 minutes before serving. Serve steaks sliced (against the grain) or whole over the mushroom gravy.
Enjoy!!
