Pan-Seared Ribeye with Mushroom Shallot Pan Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy ribeye steaks seared to medium-rare and finished with a savory pan sauce made from mushrooms, shallots, and thyme. This American beef recipe (keto), ready in about 35 minutes, pairs ribeye steak, butter, and olive oil for a weeknight-friendly dinner. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (12 oz each) ribeye steak
• 2 tbsp butter
• 2 tbsp olive oil
• 1 cup (sliced) mushrooms
• 1/2 cup (finely chopped) shallots
• 1/4 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat steaks dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil and 1 tbsp butter in a cast-iron skillet over medium-high heat until shimmering.
2. Step 2: Sear steaks for 4 minutes per side for medium-rare, then transfer to a plate and tent with foil to rest.
3. Step 3: In the same skillet, melt remaining 1 tbsp butter over medium heat. Add sliced mushrooms and chopped shallots, sautéing for 5 minutes until mushrooms are golden and shallots are tender.
4. Step 4: Stir in beef broth, Worcestershire sauce, and dried thyme, then simmer for 3 minutes until sauce reduces slightly and thickens to coat the back of a spoon.
5. Step 5: Return steaks to skillet, spooning sauce over them, and cook for 1 minute to reheat before serving.