Oven Rib Eye Steaks with Cream Sauce

Oven Rib-Eye Steaks with Cream Sauce

Oven Rib-Eye Steaks with Cream Sauce

2 hours 45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Weight Watchers:   32 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tsp kosher salt
  • 3 rib-eye steaks
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 pint mushrooms
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp lemon juice
  • 1/3 cup shredded mozzarella cheese
  • 1 tbsp butter
Instructions

Sprinkle about 1 tsp of kosher salt on the steaks a couple hours before cooking and wrap them in parchment paper.

Place them in the fridge for about 2 hours. This will pull excess moisture from the meat. Take the steaks out of the fridge and remove paper. Pat dry.

Mix all dry spices together.

Sprinkle lightly on each side of steaks (use about half of the dry mixture) .

Let set at room temperature for 20 minutes.While you are waiting, take some whole mushrooms, sprinkle with olive oil, and place in a preheated oven for those 20 minutes. On minute 10, season with salt and pepper, just a light sprinkle.

Remove after the 20 minutes are up.Now heat your oven to 375 degrees and heat up your cast iron skillet on medium-high heat.

Sprinkle remaining dry seasonings on steaks evenly. Sear each side of the steaks for two minutes per side.

Place steaks in the oven.

Let cook in oven for 2 minutes, then turn oven off.

Let steaks cook another 6 to 8 minutes.Take steaks out and let rest. While they are resting, take pan you seared the steaks in and turn on medium heat.

Add 1 cup heavy cream, 1 tsp salt and pepper, and 1 tsp lemon juice.

Add 1/3 cup mozzarella cheese. When all incorporated place 1 tbsp butter and turn heat off.

Mix until butter has melted. Plate steak and place mushrooms on top, then top with cream sauce.

Serve.

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